Coq au Vin 

1. Heat a large, heavy pan over medium-high heat and add the grapeseed oil. Season the chicken with salt and pepper to taste and sear, skin side down, until golden brown. Flip and repeat. Once they’re browned, remove the chicken pieces from the pan and set aside.

2. Reduce the heat to medium low, and gently sauté the bacon until the fat has rendered.

3. Add the onions, mushrooms and carrots to the bacon and cook until lightly caramelized. Stir in the shallots and cook until softened. Add the cognac to deglaze the pan, scraping free the browned bits of fond from the bottom.

4. Return the dark meat and wings to the pan along with the wine, stock and herbs de Provence. Season with salt and pepper.

5. Bring to a boil and then reduce the heat to a simmer. Cook, covered, until the meat easily pulls away from the bone, about 40 minutes.

6. Return the breasts to the pan and allow to cook for about 10 minutes or until cooked through.

7. Knead together the butter and flour to form a paste. This paste is called a beurre manié.

8. Once the chicken is cooked through, remove the pieces from the pan. Whisk the beurre manié into the sauce and simmer until thickened. Taste and correct seasonings, return the chicken to the pan, sprinkle with parsley and serve.

Note: 

The best way to peel pearl onions is to quickly blanch them in a pot of boiling water for about 30 seconds. Transfer to a bowl of ice water, drain and let the peeling begin. Tip: Use a paring knife to get the job done.