Ingredients

The following ingredients have 4 Servings
  • 2 lb Chicken (thigh and drumsticks)
  • 2 cups Red wine
  • 2 teaspoons Salt
  • 6 slices Bacon (Lardon, Pancetta, Guanciale)
  • 1 medium Onion (sliced)
  • 4 medium Carrots (chunks)
  • 2 medium Tomato (chunks)
  • 2 teaspoons Thyme
  • 4 cloves Garlic
  • 8 oz Mushrooms
  • 8 oz Pearl onions
  • 2 tablespoons Flour
  • 2 tablespoons Butter

Instruction

  • Mix red wine and salt in a bowl. Submerge the chicken pieces and marinate in the fridge for 2 - 24 hours.
  • Once marinated, remove the chicken from the wine and let it drip. Don't discard the wine.
  • Slice the bacon up then render its fat content out on high to medium heat.
  • Remove the bacon strips then sear the chicken pieces at least on two sides until golden brown, 2-4 minutes each side.
  • Remove the chicken and sauté (stir-fry) the sliced onion and carrot chunks until the onions are soft and browned, about 5 minutes.
  • Add tomato and cook until falls apart or simply use a two tablespoon of tomato paste.
  • Add the the red wine, chicken and thyme, bring it to boil. Add water if necessary to submerge the pieces. Lower the heat to medium low and simmer until the chicken is cooked through, about 20 minutes.
  • Place the bacon strips into a skillet and render some more fat out. Optionally, use a new batch or substitute with a bit of cooking oil. Add finely diced garlic, quartered or sliced mushrooms and pearl onions.
  • Sauté on high heat until the mushrooms browned and reduced in size.
  • Mix them with the wine and chicken. Ensure the chicken is cooked through by making a small cut to the bone of one of the big chicken pieces. If using a kitchen thermometer the inner temperature of cooked chicken should reach 165°F / 74°C.
  • If the chicken is cooked through, remove the pieces. Knead together equal parts of flour and butter by volume and mix it with the sauce.
  • Add back the chicken, remove from heat. Let it cool off a bit then serve.