FR
France
Europe
FR
Chicken braised with red wine, bacon, mushrooms, onions, herbs, and stock until tender.
35 min
1 hr 45 min
6 servings
Hard
2 hr 20 min
3 lb (1.36 kg) bone in chicken thighs and drumsticks 1 1/2 tsp kosher salt 1/2 tsp black pepper 5 oz (140 g) thick cut bacon, diced 1 large yellow onion, diced 2 carrots, sliced 3 garlic cloves, minced 2 tbsp all purpose flour 2 tbsp tomato paste 2 cups (480 ml) dry red wine 1 1/2 cups (360 ml) chicken stock 2 thyme sprigs 2 bay leaves 8 oz (225 g) cremini mushrooms, halved 8 oz (225 g) pearl onions, peeled 1 tbsp unsalted butter 2 tbsp chopped parsley
1. Heat the oven to 325°F (163°C). Season chicken with salt and pepper. 2. Cook bacon in a Dutch oven for 6 to 8 minutes. Transfer to a plate. 3. Brown chicken in the bacon fat for about 4 minutes per side. Transfer to a plate. 4. Add diced onion and carrots and cook for 6 minutes. Add garlic for 30 seconds, then flour and tomato paste for 1 minute. 5. Slowly add wine while scraping the pot. Add stock, thyme, bay leaves, bacon, and chicken. 6. Bring to a simmer, cover, and bake for 50 minutes. 7. Melt butter in a skillet and brown mushrooms and pearl onions for 8 to 10 minutes. 8. Add them to the Dutch oven and cook uncovered for 20 to 25 minutes. 9. Remove herbs, adjust seasoning, and finish with parsley.
SCHNAX TIP
Use a dry red wine you enjoy drinking. Browning the chicken and vegetables before braising makes the sauce richer.