Chicken braised in red wine with mushrooms, bacon, and small onions.
Ingredients
Scale
Measurement units
- 4 lb whole chicken, cut into 8 pieces
- 1 bottle red Burgundy
- 6 oz thick-cut bacon
- 8 oz button mushrooms
- 12 oz pearl onions
- 4 cloves garlic
- 1 tbsp tomato paste
- 1 cup chicken broth
- 4 sprigs thyme
- 2 whole bay leaves
- 3 tbsp butter
- 2 tbsp flour
- ¼ cup Cognac
Ingredients
Scale
Measurement units
- 4 lb whole chicken, cut into 8 pieces
- 1 bottle red Burgundy
- 6 oz thick-cut bacon
- 8 oz button mushrooms
- 12 oz pearl onions
- 4 cloves garlic
- 1 tbsp tomato paste
- 1 cup chicken broth
- 4 sprigs thyme
- 2 whole bay leaves
- 3 tbsp butter
- 2 tbsp flour
- ¼ cup Cognac
Instructions
Render the bacon
Cut 6 oz bacon into lardons (small strips). Cook in a large Dutch oven over medium heat (325-350°F surface) until fat renders and bacon is crispy, about 8 minutes. Remove bacon with a slotted spoon and set aside.
Equipment
- Dutch oven
Ingredients
- bacon lardons (6 oz)
Brown the chicken
Season chicken pieces with salt and pepper. Working in batches, brown chicken in the bacon fat over medium-high heat (375-400°F surface), about 4 minutes per side. Remove to a plate. Pour off all but 2 tablespoons fat.
Ingredients
- chicken pieces (4 lb)
Build the braise
Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook 5 minutes. Add 4 minced garlic cloves, cook 1 minute. If using Cognac, add 2 tablespoons and carefully flambé (or just let it reduce). Add 1 bottle red wine (Burgundy or Pinot Noir), 2 cups chicken stock, 2 tablespoons tomato paste, thyme, and bay leaves. Return chicken to pot.
Ingredients
- garlic (4 cloves)
- Cognac (¼ cup)
- red wine (1 bottle)
- chicken broth (1 cup)
- tomato paste (1 tbsp)
- thyme (4 sprigs)
- bay leaves (2 whole)
Braise until tender
Bring to a simmer. Cover and transfer to a 325°F oven. Braise 45 minutes.
Cook the garnish
While chicken braises, sauté 8 oz mushrooms (quartered) in butter until browned. In another pan, cook 1 cup pearl onions in butter until golden. Add mushrooms and onions to the pot for the last 15 minutes of braising.
Ingredients
- mushrooms (8 oz)
- butter (3 tbsp)
- pearl onions (12 oz)
Add the fresh herbs
Remove chicken to a platter. If sauce is thin, simmer to reduce slightly. Spoon sauce, mushrooms, onions, and bacon over chicken. Garnish with fresh parsley.
Ingredients
- flour (2 tbsp)
Before you cook
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