Ingredients

The following ingredients have 4 Servings
  • 4 slices bacon, diced
  • 3 ½ lbs. bone-in, skin-on chicken thighs (about 8 thighs) or 1 (3-4 lb.) chicken, cut into pieces
  • Kosher salt and freshly-ground black pepper
  • 1 yellow onion, diced
  • 1 lb. peeled carrots, cut diagonally into 2-inch pieces and halved in thick parts
  • 2 celery stalks, diced
  • 12 ounces sliced fresh mushrooms
  • 3 cloves garlic, minced
  • 1 cup Burgundy red wine (such as Pinot Noir)
  • 2 cups chicken stock
  • 5 sprigs fresh thyme
  • 1 bay leaf
  • 1 tablespoon butter
  • 1 tablespoon red wine vinegar
  • Chopped fresh parsley, for garnish

Instruction

  • Preheat oven to 350° F.
  • In a large cast iron Dutch oven, cook the bacon over medium heat until browned, about 8 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate. Reserve the drippings in the pot.
  • Pat the chicken dry with paper towels and season with salt and pepper. Working in batches, brown the chicken, skin-side down, until golden brown, about 5-7 minutes. Remove to a plate and set aside.
  • Leave 2 tablespoons of drippings in the pot, then discard any extra fat. Add onion, carrots, celery, and mushrooms and cook until the onion is translucent, about 5-7 minutes. Add the garlic and cook, stirring constantly, for 1 more minute. Pour in the wine and deglaze the pan by scraping up any browned bits from the bottom with a wooden spoon. Add the stock, thyme, bay leaf, and salt and pepper to taste.
  • Return the bacon and chicken (skin-side up) to the pot. Cover with a tight-fitting lid and transfer the pot to the oven. Cook at 350° F for about 40 – 50 minutes, or until the chicken is no longer pink.
  • Place the pot on the stovetop over medium-high heat. Bring the liquid to a simmer and cook, uncovered, until the liquid is reduced by about half, approximately 10-15 minutes. Remove from the heat; stir in the butter and vinegar. Taste and season with additional salt and pepper, if necessary. Remove bay leaf and thyme stems. Serve in individual bowls; garnish with fresh parsley.