French chicken braised in red wine with mushrooms, pearl onions, and smoky bacon creating rich flavors.
# What You Need:
→ Protein & Main
01 - 1 whole chicken (approximately 3.3 lbs), cut into 8 pieces
02 - 5.3 oz smoked bacon or pancetta, diced
→ Vegetables
03 - 7 oz pearl onions, peeled
04 - 8.8 oz cremini or button mushrooms, cleaned and quartered
05 - 2 medium carrots, sliced
06 - 2 garlic cloves, minced
→ Liquids
07 - 3.2 cups dry red wine (e.g., Burgundy or Pinot Noir)
08 - 1.1 cups chicken stock
→ Pantry & Herbs
09 - 2 tbsp tomato paste
10 - 2 tbsp all-purpose flour
11 - 2 tbsp olive oil
12 - 2 tbsp unsalted butter
13 - 2 bay leaves
14 - 4 sprigs fresh thyme
15 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Pat the chicken pieces dry with paper towels. Season evenly with salt and freshly ground black pepper.
02 - In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon olive oil over medium heat. Add diced bacon and cook until crisp. Remove bacon with a slotted spoon and set aside.
03 - Using the same pot, brown the chicken pieces in batches until golden brown on all sides. Remove and set aside.
04 - Add sliced carrots, pearl onions, and minced garlic to the pot. Sauté for approximately 5 minutes until vegetables begin to soften and develop light golden color.
05 - Stir in tomato paste and all-purpose flour. Cook and stir continuously for 1 minute to integrate and cook out raw flour taste.
06 - Return browned chicken and cooked bacon to the pot. Add dry red wine, chicken stock, bay leaves, and fresh thyme sprigs. Scrape up browned bits from the bottom of the pot for flavor.
07 - Bring mixture to a gentle simmer. Cover and cook on low heat for 90 minutes or until the chicken is tender and fully cooked through.
08 - While the chicken braises, heat 1 tablespoon unsalted butter and 1 tablespoon olive oil in a skillet over medium-high heat. Sauté mushrooms until browned, approximately 5 minutes. Remove from heat and set aside.
09 - Uncover the pot for the last 15 minutes of cooking to reduce the sauce slightly. Stir in the sautéed mushrooms. Adjust seasoning with salt and pepper as needed.
10 - Remove bay leaves and thyme sprigs before serving. Serve hot, optionally garnished with fresh parsley.
