Coq Au Vin and Beer Braised Cabbage

I'm sure we've angered both the German and the French with this odd combination, but both dishes were delicious! Plus, any recipe that begins with bacon is a winner.

Coq Au Vin (1 hour cook/prep)
5 slices bacon, chopped medium
4 lbs bone-in, skin-on chicken (we used thighs)
10 oz white mushrooms, quartered
5 oz pearl onions
1/2 can tomato paste
4 cloves garlic
3 Tbs flour
3 cups red wine
2 1/2 cups chicken broth
sprigs of fresh thyme
2 bay leaves
2 Tbs butter
2 Tbs fresh parsley, chopped

Cook bacon in a casserole on medium-high to render fat and remove. Liberally salt and pepper the chicken. Cook chicken skin-side down in the bacon fat. Saute 5-7 minutes on each side. Not cooked through, just browned. Remove chicken. Discard all but about 2 Tbs of the oil. Saute mushrooms and onions until begin to get soft. Stir in tomato paste and garlic until fragrant, about 30 seconds. Stir in flour lightly (no clumps), cook 1 minute. Add wine, broth, thyme, and bay leaves. Scrape up the tasty brown bits from the pan to flavor. Nestle the chicken back into the casserole and make sure it's completely covered with liquid (add more if needed). Raise temp to a simmer and reduce to low. Cook 25-30 minutes, until chicken reaches 160 degrees. Remove chicken and cover with foil to remain hot while sauce continues to reduce to about 1/2 volume, 20 minutes or so. Remove from heat, stir in butter. Salt and pepper to taste. Plate chicken and pour sauce over. Garnish with bacon and parsley.

Beer Braised Cabbage (15 minutes)

2 Tbs. butter
1 finely chopped onion
1/2 cup beer
1 1/2 Tbs whole grain mustard
1/2 tsp minced fresh thyme
1 head green cabbage, cored, and sliced
2 Tbs apple cider vinegar

Melt butter in large skillet over medium-high heat. Saute onion until begins to caramelize. Stir in beer, mustard, thyme. Cook 2-3 minutes. Add cabbage and vinegar, mixing well to coat cabbage. Cover and cook 8-10 minutes until tender, stirring occasionally.