Is Coq au Vin even a chicken recipe? I am taking you back to French cooking school with this delicious classic French to answer this and also share all the secrets I learned on how to make it perfectly. I have simplified the recipe so you can make it in 1 pot in 1 hour.
RECIPE BELOW:

2 ½- 3 pounds chicken thighs and legs (1.1 - 1.4kg )
2 cups red wine, preferably a French Gamay, Merlot or Pinot noir (500 ml) , divided
3 ounces thickly sliced bacon or lardons, diced (90 gm )
Sea salt and freshly cracked black pepper, to taste
Flour, to dredge chicken+ 2 Tbsp to thicken sauce , optional (25 gm )
2 tbsp. butter (25 gm )
1 tbsp. olive oil (15 ml)
¼ cup brandy (50 ml)
250 gm pearl onions, blanched and peeled, (or about 1 1/2 cups)
3 large King oyster mushrooms, diced
2 garlic cloves, chopped
1 tbsp. tomato paste
2 large carrots, cut into ½ in pieces
1 ½ cups chicken stock, preferably homemade (375 ml)
½ pound mini new red potatoes, cut in half if larger – 225 gm
handful chopped parsley, for garnish

In a shallow baking dish or zip lock bag, cover chicken with red wine – about a cup (250 ml). Marinate for at least 1 hour or up to overnight.

Brown bacon in dutch oven until it browns slightly. Drain off some of the fat, if desired. Transfer bacon to a plate and reserve.

Remove chicken from wine, reserving leftover wine for sauce. Dry chicken with paper towel .
Season chicken pieces with salt and pepper. Lightly dredge chicken pieces in flour. Dust off excess.

Return pan to heat and olive oil and some butter if too dry. Brown the chicken in batches on mudium high, until evenly browned on all sides. This can take up to 10 minutes to render some of the chicken skin. Remove to a plate and reserve. Drain off some of the fat, if desired. Note- flour will stick to pan but will release once deglazed with wine.

Return pan to medium heat and add the onions, mushrooms , and immediately deglaze with brandy. There will be tons of crispy bits in bottom of pan that will lift with a little wooden spoon . Saute over medium heat until golden, about 5-10 minutes. Add the garlic and deglaze with reserved red wine and scrape the bottom of the pan . Add carrots, tomato paste, herbs, and chicken stock. Add back the browned chicken. Cover with approximately 1 cup wine or slightly more. It should be enough to barely cover.

Sprinkle with potatoes, and season with a little salt and pepper. Bring to a boil over medium low heat. Reduce to low and simmer with cover slightly off so sauce thickens slightly.

Simmer for 45 minutes to 1 hour until chicken and vegetables are tender. Stir occasionally to prevent sticking.

Taste sauce and adjust seasoning. Finish with lots of chopped fresh parsley.

6 servings.