Ingredients:
- 4 chicken thighs and 4 drumsticks, or a whole chicken cut into pieces
- Salt and pepper to taste
- 4 slices of thick-cut bacon, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 3 cloves of garlic, minced
- 2 cups of full-bodied red wine (like Burgundy or Pinot Noir)
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- 8 ounces mushrooms, quartered
- 12-15 small pearl onions, peeled
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Fresh parsley, chopped, for garnish
Ingredients:
- 4 chicken thighs and 4 drumsticks, or a whole chicken cut into pieces
- Salt and pepper to taste
- 4 slices of thick-cut bacon, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 3 cloves of garlic, minced
- 2 cups of full-bodied red wine (like Burgundy or Pinot Noir)
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- 8 ounces mushrooms, quartered
- 12-15 small pearl onions, peeled
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Fresh parsley, chopped, for garnish
Instructions:
- Prepare the Chicken:
- Season the chicken pieces well with salt and pepper. Set aside.
- Render the Bacon:
- In a large Dutch oven or heavy pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Brown the Chicken:
- Increase the heat to medium-high. In the bacon fat, brown the chicken pieces on all sides. You may need to do this in batches to avoid crowding the pan. Once browned, remove the chicken and set aside.
- Sauté Vegetables:
- Reduce the heat to medium. In the same pot, add the chopped onion and carrots. Sauté until the onions are translucent. Add the garlic and cook for another minute until fragrant.
- Deglaze and Simmer:
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the chicken broth, tomato paste, bay leaf, and thyme. Stir to combine.
- Cook the Chicken:
- Return the chicken and bacon to the pot. Bring the mixture to a simmer. Cover and let it cook gently for about 45 minutes.
- Cook Mushrooms and Pearl Onions:
- While the chicken cooks, melt butter in a skillet. Add the mushrooms and pearl onions. Cook until the mushrooms are golden and the onions are tender. Set aside.
- Thicken the Sauce:
- After the chicken has cooked, remove it and the vegetables with a slotted spoon. Discard the bay leaf. Bring the remaining liquid to a simmer.
- In a small bowl, mix butter and flour to create a paste. Whisk this into the simmering liquid to thicken the sauce. Let it cook for a few more minutes to reduce slightly.
- Combine and Finish:
- Return the chicken, vegetables, mushrooms, and pearl onions to the pot. Heat through.
- Serve:
- Garnish with chopped fresh parsley. Serve warm, ideally with mashed potatoes or crusty bread to soak up the delicious sauce.
Instructions:
- Prepare the Chicken:
- Season the chicken pieces well with salt and pepper. Set aside.
- Render the Bacon:
- In a large Dutch oven or heavy pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Brown the Chicken:
- Increase the heat to medium-high. In the bacon fat, brown the chicken pieces on all sides. You may need to do this in batches to avoid crowding the pan. Once browned, remove the chicken and set aside.
- Sauté Vegetables:
- Reduce the heat to medium. In the same pot, add the chopped onion and carrots. Sauté until the onions are translucent. Add the garlic and cook for another minute until fragrant.
- Deglaze and Simmer:
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the chicken broth, tomato paste, bay leaf, and thyme. Stir to combine.
- Cook the Chicken:
- Return the chicken and bacon to the pot. Bring the mixture to a simmer. Cover and let it cook gently for about 45 minutes.
- Cook Mushrooms and Pearl Onions:
- While the chicken cooks, melt butter in a skillet. Add the mushrooms and pearl onions. Cook until the mushrooms are golden and the onions are tender. Set aside.
- Thicken the Sauce:
- After the chicken has cooked, remove it and the vegetables with a slotted spoon. Discard the bay leaf. Bring the remaining liquid to a simmer.
- In a small bowl, mix butter and flour to create a paste. Whisk this into the simmering liquid to thicken the sauce. Let it cook for a few more minutes to reduce slightly.
- Combine and Finish:
- Return the chicken, vegetables, mushrooms, and pearl onions to the pot. Heat through.
- Serve:
- Garnish with chopped fresh parsley. Serve warm, ideally with mashed potatoes or crusty bread to soak up the delicious sauce.