📝 About This Recipe
Transport your kitchen to the rolling vineyards of Burgundy with this quintessential French classic. This soul-warming braise transforms humble chicken, earthy mushrooms, and pearl onions into a deep, mahogany masterpiece using the traditional method of slow-simmering in dry red wine. By omitting any added sugars and focusing on the natural sweetness of caramelized aromatics, we achieve a complex, savory profile that is both sophisticated and incredibly comforting.
🥗 Ingredients
The Meat and Marinade
- 3-4 pounds Chicken Thighs and Drumsticks (bone-in, skin-on for maximum flavor)
- 750 ml Dry Red Wine (preferably Pinot Noir or Burgundy; avoid 'cooking wine' with added sugar)
- 4-5 sprigs Thyme (fresh)
- 2 pieces Bay Leaves (dried)
The Aromatics and Braise
- 6 ounces Thick-cut Bacon or Lardon (sugar-free/nitrate-free, diced into batons)
- 15-20 pieces Pearl Onions (peeled; frozen is acceptable if thawed and patted dry)
- 10 ounces Cremini Mushrooms (quartered)
- 2 large Carrots (cut into 1-inch chunks)
- 4 cloves Garlic (smashed and minced)
- 1 tablespoon Tomato Paste (ensure no added sugar in ingredients)
- 2 cups Chicken Bone Broth (low sodium, unsweetened)
- 1/4 cup Cognac or Brandy (optional, for deglazing)
Finishing Touches
- 2 tablespoons Unsalted Butter (at room temperature)
- 2 tablespoons All-Purpose Flour (used for beurre manié thickener)
- 1/4 cup Fresh Parsley (flat-leaf, finely chopped)
- to taste Salt and Black Pepper (freshly cracked pepper is best)
👨🍳 Instructions
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1
Optional but recommended: Marinate the chicken in the red wine with the thyme and bay leaves for at least 4 hours or overnight in the refrigerator. If short on time, proceed to step 2.
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2
Remove chicken from the marinade (reserve the liquid) and pat it thoroughly dry with paper towels. Season generously with salt and pepper. Moisture is the enemy of a good sear!
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3
In a large Dutch oven over medium heat, cook the diced bacon until the fat has rendered and the pieces are crispy and golden brown. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
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4
Increase heat to medium-high. Working in batches to avoid overcrowding, brown the chicken pieces in the bacon fat, skin-side down first, until deeply golden (about 5-7 minutes per side). Remove chicken and set aside.
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5
In the same pot, add the pearl onions and carrots. Sauté for 5 minutes until the onions begin to take on some color. Add the mushrooms and cook for another 5 minutes until they release their moisture and brown.
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6
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until the paste turns a dark brick red and smells fragrant.
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7
If using Cognac, pour it in and scrape the bottom of the pot to release the 'fond' (browned bits). Carefully ignite with a long match or simply let it boil down until reduced by half.
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8
Pour in the reserved wine marinade (and the herbs) along with the chicken broth. Return the chicken and the crispy bacon to the pot. The liquid should almost cover the chicken.
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9
Bring to a gentle simmer, then turn the heat to low. Cover with a tight-fitting lid and cook for 45-50 minutes, or until the chicken is tender and registers 165°F (74°C).
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10
Once cooked, transfer the chicken and vegetables to a warm platter using a slotted spoon. Discard the bay leaves and thyme sprigs.
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11
Bring the remaining cooking liquid to a rapid boil for 5-8 minutes to reduce and concentrate the flavors.
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12
In a small bowl, mash the room-temperature butter and flour together to form a paste (beurre manié). Whisk this paste into the boiling sauce piece by piece until the sauce is glossy and thick enough to coat the back of a spoon.
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13
Return the chicken and vegetables to the pot just to warm through. Season with additional salt and pepper if needed.
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14
Garnish heavily with fresh chopped parsley and serve immediately while steaming hot.
💡 Chef's Tips
Always pat the chicken skin bone-dry before searing; this ensures a deep crust rather than steamed meat. Use a wine you would actually drink—a cheap, sour wine will result in a sour sauce. If the sauce tastes too acidic, don't add sugar; instead, whisk in a small knob of cold butter at the end to mellow the tannins. For the best flavor, make this dish a day in advance; the flavors meld and deepen beautifully when reheated. If you can't find pearl onions, use shallots halved lengthwise for a similar sweet, mild onion flavor.
🍽️ Serving Suggestions
Serve over a bed of buttery cauliflower mash for a delicious low-carb, sugar-free pairing. Accompany with steamed green beans almondine for a bright, crunchy contrast to the rich sauce. A side of roasted radishes provides a peppery bite that cuts through the deep wine reduction. Pair with a glass of the same dry Pinot Noir used in the cooking for a harmonious dining experience. For those not strictly low-carb, a piece of crusty sourdough is perfect for mopping up every drop of sauce.