Ingredients

• Chicken: 1.5kg / 3lb bone-in, skin-on thighs and 

         drumsticks.

• Wine: 750ml / 3 cups full-bodied dry red wine 

         (Pinot Noir, Burgundy).

• Pork: 150g-200g bacon lardons or thick-cut bacon, 

          diced.

• Vegetables: 10-15 pearl onions (peeled), 200g button

          mushrooms (halved), 1-2 carrots (diced), 1 onion
          (diced), garlic.

Aromatics: 3 sprigs thyme, 2 bay leaves, parsley.
Liquid/Thickener: 2 cups beef or chicken stock, 2 tbsp flour,
2 tbsp butter, 2 tbsp tomato paste, optional cognac.



Instructions

    1. Prepare the Base: In a Dutch oven, cook bacon until crisp. 

          Remove and set aside, keeping the fat.

    2. Sear Chicken: Dry the chicken, season with salt/pepper, and

         sear in the bacon fat until deeply browned. Remove chicken.

    3. Sauté Aromatics: Add onions, carrots, and mushrooms to 

         the fat and cook until softened. Stir in flour and tomato 
         paste, cooking for 1-2 minutes.

    4. Deglaze and Braise: Return bacon and chicken to the pot. Add 

         wine, stock, herbs, and garlic. Bring to a simmer.

    5. Cook: Cover and cook on the stovetop on low or in a 

         325°F/160°C oven for 45–60 minutes until chicken is tender.

    6. Finish Sauce: Remove chicken. Whisk in beurre manié 

        (mixed butter and flour) to thicken, simmering until glossy.

    7. Serve: Garnish with parsley and serve with mashed potatoes 

       or crusty bread. RecipeTin Eats +4

Tips for Success

• Marination: For deeper flavor, marinate the chicken in the wine with carrots and herbs overnight.
• Wine Choice: Use a decent quality wine you would drink, as the flavor intensifies.
• Prep ahead: The dish tastes better when made a day in advance and reheated.