Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 8 slices bacon (sliced into 1" pieces)
  • 8 chicken thighs (bone-in and skin on)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • 1 medium yellow onion (chopped)
  • 2 large carrots (cut into 1/2" pieces)
  • 3 cloves garlic (minced)
  • 2 tablespoon cognac
  • 1 tablespoon tomato paste
  • 2 cups red wine (preferably Burgundy or Pinot Noir)
  • 1 cup chicken broth
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1/4 cup butter (unsalted, softened)
  • 6 ounce pearl onions
  • 1/2 pound cremini mushrooms (sliced)
  • 2 tablespoon flour (all purpose)

Instruction

  • Cook Bacon: Add the olive oil to a large dutch oven over medium heat. Add the bacon, and cook until crisp, 5-7 minutes. Remove the bacon with a slotted spoon and set it aside, leaving the fat in the pot.
  • Cook Chicken: Season the chicken thighs with salt and pepper. Increase heat to medium-high and place the chicken, skin down, in the pot. Cook until the skin is crisped and golden brown, remove the chicken from the pot and set it aside.
  • Add Ingredients: Reduce the heat to medium and add the onion and carrots. Cook for 4-5 minutes, or until the onion softens. Add the garlic and cook for 30 seconds before pouring in the cognac. Cook for 1 minute, then stir in the tomato paste. Continue cooking for another 30 seconds, then stir in the red wine, chicken broth, thyme, and bay leaves.
  • Cook: Bring the mixture to a boil, then reduce the heat to a simmer. Add the chicken back to the pot and nestle it into the liquid. Cover the pot with a lid and simmer for 20 minutes.
  • Cook Onions and Mushrooms: Meanwhile, in a separate skillet, melt 2 tbsp of butter over medium heat. Add the pearl onions and mushrooms. Cook for 10-12 minutes, stirring often, until nicely browned.
  • Make Sauce: Mix the remaining butter with the flour to create a paste. Remove the chicken from the pot and set it aside. Whisk the flour/butter mixture into the sauce and increase heat to medium-high. Whisk until it has thickened. Add the pearl onions and mushrooms to the pot and simmer over medium heat for 5 minutes.
  • Optional Broil: While the sauce simmers, place the chicken, skin-side-up, on a baking sheet. Broil for 2-5 minutes to crisp the skin.
  • Finish & Serve: Add the chicken and bacon back to the pot and garnish with freshly chopped parsley.