Ingredients

The following ingredients have 4 Servings
  • 8 ounces bacon, cut into 2-inch pieces
  • 3½ pounds bone-in, skin-on chicken thighs and drumsticks, about 8 total
  • Kosher salt, plus more for serving
  • 4 cloves garlic, minced
  • 4 shallots, quartered
  • 4 sprigs thyme
  • 1 bay leaf
  • 2 tablespoons tomato paste
  • 3 large carrots, peeled, halved lengthwise, and cut into 3-inch pieces
  • 2 cups chicken stock
  • ½ bottle red wine (like Rioja)
  • 3 tablespoons salted butter, melted
  • 3 tablespoons flour
  • 1 pound cremini mushrooms, quartered
  • Freshly cracked black pepper

Instruction

  • Preheat the oven to 350°F with a rack in the center position
  • In a braiser or Dutch oven, add the bacon and cook over medium heat for 8 to 10 minutes, or until crispy
  • Using tongs, transfer the bacon to a paper-towel-lined plate
  • Discard all but 2 tablespoons of bacon fat
  • Season chicken all over with salt
  • Working in batches, add the chicken to the pot and cook over medium heat until browned, about 5 minutes
  • Transfer to a plate
  • To the same pot, add the garlic, shallots, thyme, bay leaf, tomato paste, and cooked bacon
  • Cook, stirring, until fragrant, about 1 minute.Return chicken to the pot, skin-sides up
  • Nestle the carrots around the chicken and pour in the chicken stock and wine
  • Bring to a simmer, then cover and transfer to the oven
  • Braise for 30 minutes
  • Remove from the oven.In a small bowl, combine the melted butter with flour and stir in ¼ cup braising liquid
  • Pour mixture into the sauce and gently stir to combine
  • Add the mushrooms to the pot, cover and cook over medium heat for about another 10 minutes, or until the chicken registers 165°F on an instant read thermometer
  • Season with salt and pepper to taste.