🟡
Medium
Ingredients
- 1.5 kg chicken pieces (thighs and breasts)
- 200 g lardons or bacon, diced
- 1 bottle red Burgundy wine (750 ml)
- 2 carrots, chunked
- 16 pearl onions, peeled
- 250 g button mushrooms
- 3 garlic cloves, minced
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 tablespoon tomato paste
- 500 ml beef or chicken stock
- 2 tablespoons flour
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
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1Heat butter in a large heavy-bottomed pot over medium-high heat. Brown the chicken pieces on all sides in batches, about 8 minutes total. Remove and set aside.
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2In the same pot, cook the lardons until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
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3Add the pearl onions and carrots to the pot, sauté for 5 minutes until lightly browned. Stir in the garlic and tomato paste, cooking for 2 minutes.
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4Sprinkle flour over the vegetables and stir well to coat, cooking for 1 minute to eliminate the raw flour taste.
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5Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the stock, bay leaves, and thyme. Return the chicken and lardons to the pot.
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6Bring to a simmer, then reduce heat to low. Cover and braise for 45 minutes, stirring occasionally.
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7Add the mushrooms and continue braising uncovered for 15 minutes until the chicken is fork-tender and the sauce has thickened slightly.
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8Season with salt and pepper to taste. Serve hot in shallow bowls with crusty bread.