🟡
Medium
Ingredients
- 1.5 kg chicken, cut into pieces
- 200 g lardons or bacon, diced
- 400 ml red wine
- 250 g pearl onions
- 200 g mushrooms, halved
- 2 carrots, sliced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 500 ml chicken stock
- 2 bay leaves
- 1 teaspoon thyme
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
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1Heat olive oil in a large heavy pot over medium-high heat. Add lardons and cook until crispy, then remove and set aside.
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2Season chicken pieces with salt and pepper. Brown them in the same pot in batches until golden, about 5 minutes per side. Remove and set aside.
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3In the same pot, sauté pearl onions and carrots until lightly browned, about 5 minutes. Add garlic and tomato paste, stirring constantly for 1 minute.
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4Deglaze the pot with red wine, scraping up any browned bits. Pour in chicken stock and add bay leaves and thyme.
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5Return chicken and lardons to the pot. Bring to a simmer, then cover and reduce heat to low. Braise for 45 minutes.
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6Add mushrooms and cook uncovered for an additional 15-20 minutes until chicken is tender and mushrooms are cooked through.
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7Taste and adjust seasoning with salt and pepper. Serve hot with crusty bread or egg noodles.