Ingredients
Scale
- 4 chicken thighs
- 4 chicken drumsticks
- 1 ½ cups red wine
- 1 cup chicken stock
- Optional: ¼ cup brandy
- 3 strips thick-cut bacon or lardons (cut into ½ inch pieces)
- 1 teaspoon sea salt (divided)
- 1 teaspoon black pepper (divided)
- 1 medium onion (quartered then thinly sliced)
- 4 medium carrots (cut into 1-inch pieces)
- 4 cloves garlic (minced)
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves
- 8 ounces mushrooms (thickly sliced)
- 8 ounces pearl onions (peeled)
- Beurre manie (see notes for options)
Instructions
- Marinate the chicken in red wine and chicken stock for at least one hour.
- Cook the bacon in a pan until crispy and set aside.
- Dry and season the marinated chicken, then sear in the bacon fat until golden brown.
- Sauté onions and carrots in the same pan, then add garlic and cook until fragrant.
- Incorporate tomato paste, reserved marinade, salt, and pepper; bring to a boil.
- Nestle the chicken back into the pan with thyme and simmer.
- Sauté mushrooms in reserved oil until browned.
- Add pearl onions after 20 minutes of simmering and cook for an additional 10 minutes.
- Thicken the sauce with beurre manie, return chicken to pan, and garnish with mushrooms and bacon.
Notes
Allowing the chicken to marinate overnight enhances flavors.
Pat the chicken dry before searing for maximum crispiness.
Serve with mashed potatoes or crusty bread for a complete meal.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 20
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 30
- Cholesterol: 110