🟡
Medium
Ingredients
- 1.5 kg chicken, cut into pieces
- 750 ml red wine (Burgundy)
- 200 g bacon, diced
- 300 g pearl onions
- 250 g mushrooms, halved
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 500 ml chicken stock
- 2 carrots, cut into chunks
- 2 bay leaves
- 1 tsp thyme
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
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1Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Brown the bacon until crispy, then set aside.
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2Season chicken pieces with salt and pepper. Brown them in the same pot in batches until golden on all sides. Remove and set aside.
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3In the same pot, sauté the garlic and add tomato paste, stirring for 1 minute.
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4Pour in the red wine, scraping up any browned bits from the bottom of the pot.
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5Return the chicken and bacon to the pot. Add chicken stock, bay leaves, and thyme.
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6Bring to a simmer, cover, and cook for 45 minutes.
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7Add the pearl onions, mushrooms, and carrots. Continue cooking for another 30 minutes until the chicken is tender and vegetables are cooked.
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8Season with additional salt and pepper to taste. Serve hot.