A classic French dish featuring tender chicken braised in red wine, alongside savory herbs and vegetables.
Ingredients
Scale:
4 pounds bone-in chicken (thighs and drumsticks)
1 tablespoon olive oil
4 ounces bacon, chopped
1 large onion, chopped
2 carrots, sliced
3 cloves garlic, minced
2 cups red wine (preferably Burgundy or Pinot Noir)
1 cup chicken broth
2 tablespoons tomato paste
1 tablespoon fresh thyme leaves
2 bay leaves
Salt and black pepper to taste
8 ounces mushrooms, quartered
2 tablespoons all-purpose flour (optional, for thickening)
Instructions
Season the chicken pieces generously with salt and black pepper. In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat until shimmering. Add the bacon and fry until crispy, about 5 minutes. Remove the bacon and set aside, leaving the drippings in the pot.
In the same pot, add the chicken pieces skin-side down. Sear until golden brown, about 5-7 minutes per side. Remove the chicken and set aside.
In the same pot, add the chopped onion and carrots. Sauté for 3-4 minutes until the onion is translucent. Add the minced garlic and cook for an additional minute.
Pour in the red wine, scraping the bottom of the pot to release browned bits.
Stir in the chicken broth, tomato paste, thyme, bay leaves, and reserved bacon. Return the chicken to the pot, bringing it to a gentle simmer.
Cover the pot and reduce the heat to low. Cook for about 1.5 hours, or until the chicken is tender.
In the last 30 minutes of cooking, add the quartered mushrooms.
Taste and adjust the seasoning before serving, removing bay leaves.
