Coq au Vin Stew Built on leftover beef bourguignon braising liquid chickenfrenchbraise Equipment Enameled Dutch ovenCutting board and knifeWooden spoonTongsSlotted spoonPlate for resting browned chicken Ingredients Dish A * 1000 g bone-in skin-on chicken thighs, patted dry, salted lightly 30 min ahead 200 g chicken wing tips, rinsed and patted dry Dish B * 100 g block bacon, cut into ~1cm lardons Dish C * 3 carrots, peeled, cut into 3cm chunks 2 celery, cut into 3cm chunks 1 parsnip, peeled, cut into 3cm chunks 1 turnip, peeled, cut into 3cm chunks Dish D 4 garlic cloves, smashed and roughly chopped 15 g tomato paste Dish E * 750 ml leftover beef bourguignon braising liquid Dish F 2 bay leaves 2 g dried thyme Dish G * 200 g pearl onions, blanched 60 seconds, ice-bathed, peeled Dish H * 200 g mushrooms, quartered if large Dish I 20 g butter Dish J 5 g salt 2 g black pepper * larger than my standard 90ml prep dish Steps Heat the Dutch oven over medium-high. Render the lardons until crisp and the fat has pooled, about 6 minutes. Lift the lardons out with a slotted spoon to a plate, leaving the fat behind. Working skin-side down, brown the chicken thighs and wing tips hard in the bacon fat — 5 minutes for deeply caramelized skin, then 2 minutes on the meat side. Move to the lardon plate. Drop the heat to medium. Add the carrots, celery, parsnip, and turnip and cook 6–8 minutes until edges color slightly. Stir in the garlic and tomato paste; cook 1 minute until the paste darkens. Pour in the bourguignon braising liquid, scraping fond off the bottom. Bring to a bare simmer. Return the chicken, wing tips, and lardons to the pot. Add the bay leaves and thyme. Lid on, simmer on low for 90 minutes — the wing tips give up their collagen and the thighs braise to falling apart. Meanwhile, sauté the mushrooms in butter in a separate pan until deeply browned. Set aside. After 90 minutes, lift the chicken thighs out with tongs. Pull the meat off the bone and shred — it should fall apart. Discard skin if you like, or chop it back in. Fish out and discard the wing tips and bay leaves. Return the shredded meat to the pot with the pearl onions and sautéed mushrooms. Simmer uncovered 20–30 minutes more to reduce and thicken — you want a true stew consistency, not a thin sauce. Taste and adjust salt and pepper. Rest off heat 10 minutes before serving.