Tender chicken braised in red wine with pearl onions, mushrooms, and smoky bacon for deep, rich flavors.
# What You’ll Need:
→ Protein & Main
01 - 1 whole chicken (approximately 3.3 lbs), cut into 8 pieces
02 - 5.3 oz smoked bacon or pancetta, diced
→ Vegetables
03 - 7 oz pearl onions, peeled
04 - 8.8 oz cremini or button mushrooms, cleaned and quartered
05 - 2 medium carrots, sliced
06 - 2 garlic cloves, minced
→ Liquids
07 - 3.2 cups dry red wine (e.g., Burgundy or Pinot Noir)
08 - 1.05 cups chicken stock
→ Pantry & Herbs
09 - 2 tbsp tomato paste
10 - 2 tbsp all-purpose flour
11 - 2 tbsp olive oil
12 - 2 tbsp unsalted butter
13 - 2 bay leaves
14 - 4 sprigs fresh thyme
15 - Salt and freshly ground black pepper
# How-To Steps:
01 - Pat chicken pieces dry with paper towels and season evenly with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add diced bacon and cook until crisp. Remove with a slotted spoon and set aside.
03 - In the same pot, brown chicken pieces in batches over medium heat until golden on all sides. Remove and set aside.
04 - Add sliced carrots, pearl onions, and minced garlic to pot. Sauté until vegetables are lightly golden, about five minutes.
05 - Stir in tomato paste and flour. Cook, stirring constantly, for one minute to form a roux.
06 - Return chicken and bacon to the pot. Pour in red wine and chicken stock. Add bay leaves and thyme sprigs. Scrape bottom to loosen browned bits.
07 - Bring mixture to a simmer. Cover and cook on low heat for 90 minutes until chicken is tender.
08 - While chicken cooks, heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-high heat. Sauté mushrooms until browned, approximately five minutes. Set aside.
09 - Remove lid from pot during the final 15 minutes to reduce sauce slightly. Stir in sautéed mushrooms and adjust seasoning with salt and pepper.
10 - Discard bay leaves and thyme sprigs before serving. Serve immediately, optionally garnished with fresh parsley.
