Easy Coq au Vin

Ingredients

• 4 slices applewood-smoked bacon cut into 1-inch pieces
• 2  bay leaves 
• 0.5 teaspoon pepper black divided freshly ground
• 8 ounces button mushrooms quartered
• 0.5 cup carrots finely chopped
• 0.5 cup celery finely chopped
• 4  skin-on chicken drumsticks 
• 4  chicken thighs 
• 0.3 cup flat-leaf parsley fresh chopped
• 1 teaspoon thyme leaves fresh finely chopped
• 4  garlic cloves minced
• 0.3 teaspoon kosher salt 
• 2 cups lower-sodium chicken broth fat-free
• 1 tablespoon olive oil extra-virgin
• 1 cup onion finely chopped
• 6 ounces pearl onions frozen
• 750 milliliter red wine 
• 1 tablespoon tomato paste 

Equipment

• frying pan

Directions

1. Cook bacon in a large, deep skillet over medium heat until crisp.
2. Remove bacon from pan. Reserve 2 tablespoons drippings in pan.
3. Sprinkle chicken with salt and 1/4 teaspoon pepper.
4. Add chicken to drippings in pan; cook 5 minutes on each side or until browned.
5. Remove chicken from pan.
6. Add onion and next 5 ingredients (through bay leaves); cook 5 minutes.
7. Add tomato paste; cook 1 minute. Stir in wine; bring to a boil. Cook 10 minutes or until reduced by half, stirring occasionally. Return chicken to pan.
8. Add broth; bring to a simmer. Cover and simmer 35 minutes or until chicken is done, turning after 20 minutes.
9. Remove chicken from pan; cover.
10. Heat a large heavy skillet over medium heat.
11. Add olive oil to pan, and swirl to coat.
12. Add button mushrooms and pearl onions; sprinkle with remaining 1/4 teaspoon pepper. Cook for 10 minutes or until golden, stirring occasionally.
13. Remove from heat.
14. Place chicken cooking liquid over medium-high heat; bring to a boil. Cook until reduced by half (about 10 minutes). Discard bay leaves. Stir in mushroom mixture. Return chicken to pan; simmer 5 minutes or until heated.
15. Sprinkle with parsley and bacon.