Slow-braised chicken enriched with red wine, bacon, mushrooms, and aromatic herbs, offering deep, savory notes.
# Ingredient List:
→ Protein & Main
01 - 1 whole chicken (about 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 - 25 fl oz dry red wine (e.g., Burgundy or Pinot Noir)
08 - 8.5 fl oz 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
# Directions:
01 - Pat the chicken pieces dry with paper towels and season evenly with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add diced bacon and cook until crisp. Remove with a slotted spoon and set aside.
03 - In the same pot, brown chicken pieces in batches until golden on all sides. Remove and set aside.
04 - Add sliced carrots, pearl onions, and minced garlic to the pot. Sauté until lightly golden, about 5 minutes.
05 - Stir in tomato paste and flour, cooking for one minute to eliminate raw flour taste.
06 - Return chicken and bacon to the pot. Add red wine, chicken stock, bay leaves, and thyme. Scrape browned bits from the bottom, then bring to a simmer.
07 - Cover and cook on low heat for 1.5 hours, until chicken is tender.
08 - While chicken braises, heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-high heat. Sauté mushrooms until browned, about 5 minutes. Set aside.
09 - Remove lid from pot for the last 15 minutes to reduce sauce slightly. Stir in sautéed mushrooms and adjust seasoning with salt and pepper.
10 - Remove bay leaves and thyme sprigs before serving. Serve hot, optionally garnished with fresh parsley.
