Season a 4-lb. (2-kg) chicken, cut into 8 serving pieces, with salt and pepper. In a Dutch oven over medium-high heat, warm 1 Tbs. oil. Add 8 oz. (250g) diced bacon and cook until browned, 5–8 minutes. Drain. Pour off all but 1 Tbs. fat from pot. Working in batches, brown chicken on all sides. If using a slow cooker, transfer chicken and bacon to insert and add braising sauce. Cover and cook on high until chicken is cooked through, approx. 4 hours, adding 2 cups (200g) thawed frozen pearl onions in last hour of cooking. If using the stove, return chicken and bacon to pot and add braising sauce. Bring to a simmer, scraping up any browned bits. Reduce heat to low, cover and simmer, stirring occasionally, until chicken is cooked through, approx. 45 minutes, adding onions in last 20 minutes of cooking. Skim fat off sauce and serve. Makes 4–6 servings.

Season a 4-lb. (2-kg) chicken, cut into 8 serving pieces, with salt and pepper. In a large fry pan or Dutch oven over medium-high heat, warm 2 Tbs. oil until just smoking. Working in batches, brown chicken on all sides. If using a slow cooker, transfer chicken to insert and add braising sauce. Cover and cook on low until chicken is fork-tender, approx. 4 hours. If using an oven, return chicken to pot and add braising sauce. Cover, transfer to preheated 350°F (180°C) oven and cook until chicken is fork-tender, approx. 1 hour. Skim fat off sauce and serve. Makes 4–6 servings.

Williams Sonoma Meyer Lemon & Coq au Vin Braising Sauces with Olivewood Spoon