Description
A classic French dish featuring chicken braised in red wine with bacon, mushrooms, and pearl onions for a comforting and flavorful meal.
Ingredients
- 3 to 4 pounds chicken (cut-up whole chicken or bone-in thighs)
- 1 bottle (750 ml) good-quality red wine (Burgundy or Pinot Noir recommended)
- 1 cup chicken stock
- 4 ounces bacon or lardons (turkey bacon works if you want leaner)
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 bay leaf
- 8 ounces pearl onions (or substitute with chopped yellow onion)
- 8 ounces mushrooms, quartered (cremini or button)
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Marinate the chicken: Combine the wine, thyme, bay leaf, and minced garlic in a large bowl or zip-top bag. Add the chicken, seal, and marinate at least 2 hours or overnight in the fridge.
- Cook the bacon: In a large Dutch oven over medium heat, cook the bacon until crisp, about 5–7 minutes. Remove the bacon with a slotted spoon; leave the rendered fat in the pot.
- Brown the chicken: Remove chicken from the marinade and pat pieces dry with paper towels. Season with salt and pepper. Brown chicken in the bacon fat until golden all over, about 8–10 minutes. Transfer browned pieces to a plate.
- Sauté vegetables: In the same pot, add chopped onion and carrots; sauté over medium-high heat until softened, 5–7 minutes. Add mushrooms and cook until they give up some liquid and begin to brown. Stir in garlic for the last minute.
- Create the sauce: Stir in the tomato paste, then sprinkle the flour and cook 1–2 minutes. Gradually pour in the reserved wine marinade and chicken stock, stirring until smooth.
- Return the chicken: Nestle the browned chicken and bacon back into the pot. Bring to a gentle boil, then lower heat to a simmer, cover, and cook 30 minutes.
- Final touches: Remove lid, add pearl onions, and continue simmering 15–20 minutes until chicken is cooked through. Finish by stirring in butter and garnishing with parsley.
Notes
For best flavor, marinate overnight. Serve over buttered egg noodles or with crusty bread. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
- Prep Time: 120 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French