Coq au vin (Anthony Bourdain)

Combine a bottle of red wine, diced onion, sliced carrot and celery, a tablespoon of black peppercorns, four whole cloves and a bouquet garni of parsley, thyme and bay leaf.

Submerge the chicken in the marinade, cover and chill overnight.

Pat the chicken dry and strain the marinade, reserving liquid and solids separately.

Season the chicken with salt and pepper all over, including the cavity.

Heat two tablespoons olive oil and two tablespoons butter in a Dutch oven until almost smoking and sear the chicken, turning to brown the skin evenly on all sides, then set it aside.

Cook the marinade vegetables in the fat over medium high heat until golden brown and tender.

Sprinkle a tablespoon of flour over the vegetables and mix well, then add the strained marinade and return the chicken with the bouquet garni.

Cook about an hour and 15 minutes over low heat, rotating the bird once halfway.

Cook 112 grams of lardon in a saute pan over medium heat until golden brown, then drain on paper towel, keeping around a tablespoon of bacon fat in the pan.

Saute 225 grams of small white button mushrooms in the bacon fat until golden brown, then remove.

Add 12 peeled pearl onions with two tablespoons butter, a pinch of sugar and a pinch of salt, and just enough water to cover.

Cover with a round of parchment trimmed to the pan, bring to a boil, then simmer until the water has all evaporated and the onions are golden brown; remove.

Add a cup of red wine to the pan, scrape up the fond, season with salt and pepper and reduce until it coats the back of a spoon.

Strain the cooking liquid from the Dutch oven into the wine reduction, then add the mushrooms, pearl onions and lardon and season again.

Stir in two tablespoons of softened butter over low heat just to melt.

Quarter the cooked chicken, arrange the pieces in a deep serving dish, pour the sauce over and sprinkle with chopped parsley.