Chicken braised in red wine

Time to Cook

This savory dish takes approximately 2 hours to prepare and cook, perfect for a cozy family gathering. Gather your loved ones and dive into culinary magic!

Ingredients

- 2 tablespoons olive oil

- 8 ounces high-quality bacon or pancetta, chopped

- 2 whole chickens (3 to 4 pounds each), cut into 8 pieces

- Kosher salt and fresh ground black pepper to taste

- 1 pound of carrots, sliced diagonally into 1-inch chunks

- 2 yellow onions, thinly sliced

- 2 teaspoons minced garlic (about 2 cloves)

- 1/4 cup Cognac or fine brandy

- 1 bottle (750 ml) good dry red wine (like Burgundy)

- 2 cups chicken stock (homemade is ideal)

- A bunch of fresh thyme sprigs

- 4 tablespoons (1/2 stick) softened unsalted butter, divided

- 3 tablespoons all-purpose flour

- 1 pound frozen small whole onions

- 1 pound porcini or cremini mushrooms, sliced

Cooking Instructions

Begin by preheating your oven to 275°F. In a sizeable Dutch oven over medium heat, warm 1 tablespoon of olive oil. Introduce the bacon and cook for about 8 to 10 minutes until it turns a delightful shade of brown. Once done, transfer the bacon to a plate using a slotted spoon.

While the bacon is cooking, take the time to dry your chicken pieces with paper towels. Generously season both sides with salt and pepper. After removing the bacon, add a few pieces of chicken to the pot in a single, even layer. Sear them for about 5 minutes, ensuring an even golden-brown. Once first batch is browned, move it to the plate with the bacon and continue with the remaining chicken until it’s all beautifully browned. Set this aside.

In the same pot, toss in the carrots and onions, along with 1 tablespoon of salt and 2 teaspoons of pepper. Sauté over medium heat for around 10 to 12 minutes, stirring occasionally until the onions are lightly caramelized. Add in the garlic and sauté for another minute. Carefully pour in the Cognac – stand back – and use a match to ignite it to release some alcohol. Return the cooked bacon and chicken along with any juices back into the pot. Pour in the red wine, chicken stock, and thyme before bringing the mixture to a boil. Cover tightly with a lid and transfer to the oven. Allow it to bake for 30 to 40 minutes until the chicken is cooked through and no longer pink.

Remove from the oven and place the pot on the stove. In a small bowl, mash together 2 tablespoons of softened butter with the flour to create a paste, then stir this into the stew. Add the frozen onions. In a separate sauté pan, melt the remaining butter over medium-low heat and cook the mushrooms for about 5 to 10 minutes until golden brown. Add them to the stew, bring the mixture to a gentle simmer, and let it cook for an additional 10 minutes. Adjust seasoning to taste, and serve this delightful dish hot. Enjoy!