Cut off the root end of each pearl onion and make an x with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.
Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.
Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.
In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.
Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.
Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.
The next day, preheat the oven to 325 degrees F.
Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.
Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.
Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired.
Cooks Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4247.27 Kcal (17782 kJ)
Calories from fat	3487.61 Kcal
		% Daily Value*
Total Fat	387.51g	596%
Cholesterol	880.19mg	293%
Sodium	1800.24mg	75%
Potassium	2570.84mg	55%
Total Carbs	94.49g	31%
Sugars	34.19g	137%
Dietary Fiber	16.72g	67%
Protein	96.26g	193%
Vitamin C	54.5mg	91%
Vitamin A	0.3mg	11%
Iron	1mg	6%
Calcium	247.6mg	25%

Amount Per 100 g
Calories	236.05 Kcal (988 kJ)
Calories from fat	193.83 Kcal
		% Daily Value*
Total Fat	21.54g	596%
Cholesterol	48.92mg	293%
Sodium	100.05mg	75%
Potassium	142.88mg	55%
Total Carbs	5.25g	31%
Sugars	1.9g	137%
Dietary Fiber	0.93g	67%
Protein	5.35g	193%
Vitamin C	3mg	91%
Iron	0.1mg	6%
Calcium	13.8mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Pa Pa's Coq Au Vin

White pearl onions (not pickled & drained ) and 15 more..
Alton's T-Day Gravy

Chicken wings or turkey wings, Vegetable oil and 13 more..
Pappardelle Bolognese

Olive oil, Thick-cut bacon, diced, Chopped onion and 12 more..
Bolognese

Olive oil, Thick cut bacon, diced, Chopped onion and 12 more..
Pappardelle Bolognese

Olive oil, Bacon, thick-sliced, diced, Onion, chopped and 12 more..
Jacques' Stuffed Cabbage

Savoy cabbage, Olive oil, Onion, chopped and 17 more..
Lobster Bisque

Lobsters , split live, tail and claws removed and cooked ... and 22 more..
Lima and Navy Bean and Ham Soup

Links italian sausage, casings removed and 22 more..

Recipe Tags

Weightwatchers Points

116.4

Points
117

PointsPlus

Good Points

saturated fat free,
low sodium

Bad Points

High in Sodium,
High in Total Fat

Also Try

Coq au Vin
Coq au vin blanc
Coq Au Vin, My Way

Olive oil, Skinless chicken thighs, Garlic, crushed and 9 more..
Coq Au Vin (Crock Pot)

Bacon (diced ), Green onion (sliced ) and 10 more..
Coq Au Vin (Ina Garten)

Good bacon or pancetta, diced, Chicken, cut in 8ths and 12 more..

3 (3 Votes)
Coq au Vin alla Italiana

Dark meat chicken pieces, Vegetable oil, Crushed garlic and 10 more..
Coq Au Vin, the Easy Way

Butter, Chicken pieces, washed and dried thoroughly and 11 more..
Coq Au Vin by Julia Child

Lardons, cut into 1/4 by 1 1/2 inch strips (embarrassing ... and 13 more..
Coq au Vin (Anne Burrell)

Olive oil and 17 more..
Coq Au Vin With a Difference

Chicken breasts (of a good size.), Truffle oil and 17 more..