🟡
Medium
Ingredients
- 1.5 kg chicken, cut into pieces
- 200 g lardons or bacon, diced
- 250 g pearl onions, peeled
- 250 g mushrooms, halved
- 750 ml red wine (Burgundy)
- 500 ml chicken broth
- 2 carrots, cut into chunks
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
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1Heat olive oil in a large Dutch oven and brown the lardons until crispy, then set aside.
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2In the same pot, season chicken pieces with salt and pepper, then brown them on all sides. Remove and set aside.
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3Sauté the garlic, then add tomato paste and stir for 1 minute.
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4Deglaze with red wine, scraping up browned bits, then add chicken broth, bay leaves, and thyme.
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5Return the chicken and lardons to the pot, bring to a simmer, cover, and cook for 45 minutes.
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6Add carrots, pearl onions, and mushrooms; continue cooking for 25-30 minutes until chicken is tender.
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7Season with salt and pepper to taste. Serve hot with crusty bread or egg noodles.