Description
A classic French dish featuring chicken braised with red wine, mushrooms, and bacon for a rich and flavorful meal.
Ingredients
Scale
- 3 pounds bone-in, skin-on chicken thighs and drumsticks
- 1 bottle (750 ml) red wine (preferably Burgundy or Pinot Noir)
- 1 cup low-sodium chicken broth
- 4 ounces bacon, diced
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, quartered
- 2 medium carrots, sliced
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 2 teaspoons dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, combine the chicken pieces with the red wine. Cover and marinate in the refrigerator for at least 4 hours, or overnight for best results.
- Remove the chicken from the marinade and pat dry with paper towels. Reserve the marinade for later use.
- In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the olive oil to the pot and heat over medium-high. Brown the chicken pieces on all sides, working in batches if necessary. Remove the chicken and set aside.
- In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the mushrooms and carrots, cooking until the mushrooms are browned, about 5 minutes. Stir in the tomato paste and flour, cooking for 2 minutes more.
- Pour in the reserved marinade and chicken broth, scraping up any browned bits from the bottom of the pot. Add the thyme, bay leaves, and reserved bacon.
- Return the chicken to the pot, nestling it into the sauce. Bring to a simmer, then cover and reduce the heat to low. Cook for 45 minutes to 1 hour, or until the chicken is tender and cooked through.
- Season with salt and pepper to taste. Remove the bay leaves before serving. Garnish with chopped parsley.
Notes
- For a richer flavor, consider using a mix of dark and light meat chicken.
- You can also add pearl onions for extra sweetness and texture.
- If you prefer a thicker sauce, remove the chicken once cooked and simmer the sauce uncovered for an additional 10-15 minutes to reduce it further.
- Prep Time: 4 hours
- Cook Time: 1 hour
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: varies
- Fat: 30g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: varies
- Protein: 35g
- Cholesterol: varies