🟡
Medium
Ingredients
- 1.5 kg chicken pieces (thighs and breasts)
- 250 ml red wine (Burgundy preferred)
- 150 g bacon lardons
- 250 g pearl onions
- 200 g mushrooms, quartered
- 3 garlic cloves, minced
- 2 carrots, chunked
- 200 ml chicken stock
- 2 bay leaves
- 2 thyme sprigs
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
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1Heat olive oil in a large Dutch oven and brown the bacon lardons until crispy, then set aside.
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2In the same pot, brown the chicken pieces on all sides, working in batches if necessary. Season with salt and pepper.
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3Add minced garlic and tomato paste, stirring for 1 minute until fragrant.
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4Pour in the red wine, scraping up any browned bits from the bottom of the pot.
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5Add the chicken stock, bay leaves, thyme, and the cooked bacon back to the pot.
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6Bring to a simmer, cover, and cook for 45 minutes until chicken is nearly tender.
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7Add the carrots, pearl onions, and mushrooms. Simmer uncovered for another 20-25 minutes until vegetables are tender and sauce has reduced slightly.
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8Taste and adjust seasoning with salt and pepper as needed. Serve hot with crusty bread or egg noodles.