📝 About This Recipe
Transport your kitchen to the rolling vineyards of Burgundy with this quintessential French classic. Traditionally a humble rooster braised in local wine, our modern version uses succulent chicken thighs slow-cooked in a silky, mahogany-hued sauce enriched with smoky lardons and earthy mushrooms. It is a masterpiece of deep, complex flavors and tender textures that epitomizes the soul of French farmhouse cooking.
🥗 Ingredients
The Poultry and Marinade
- 3 pounds Chicken thighs and drumsticks (bone-in, skin-on for maximum flavor)
- 750 ml Dry Red Wine (preferably a Burgundy or Pinot Noir)
- 1/4 cup Brandy or Cognac (optional but recommended for depth)
The Aromatics and Base
- 6 ounces Thick-cut Bacon or Pancetta (cut into 1/2-inch lardons)
- 1 Yellow Onion (finely diced)
- 2 medium Carrots (peeled and sliced into 1-inch chunks)
- 4 cloves Garlic (smashed and minced)
- 1 tablespoon Tomato Paste
The Braising Liquid and Herbs
- 2 cups Chicken Stock (low sodium)
- 4 sprigs Fresh Thyme (tied with kitchen twine)
- 2 Bay Leaf (dried)
- 2 tablespoons Unsalted Butter (softened)
- 2 tablespoons All-purpose Flour (for the beurre manié thickener)
The Classic Garniture
- 10 ounces Cremini Mushrooms (halved or quartered)
- 1 cup Pearl Onions (peeled; frozen is acceptable)
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Pat the chicken pieces thoroughly dry with paper towels. Season generously on all sides with kosher salt and freshly cracked black pepper.
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2
In a large Dutch oven over medium heat, cook the bacon lardons until the fat has rendered and they are golden brown and crispy. Use a slotted spoon to remove the bacon to a side plate, leaving the fat in the pot.
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3
Increase the heat to medium-high. Working in batches to avoid crowding, sear the chicken pieces skin-side down until the skin is deep golden and crisp (about 5-7 minutes). Flip and sear the other side for 2 minutes. Remove chicken and set aside with the bacon.
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4
Discard all but 2 tablespoons of fat. Add the diced yellow onion and carrots to the pot. Sauté for 5 minutes until the onions are translucent and the carrots begin to soften.
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5
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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6
If using Cognac, pour it in now and scrape the bottom of the pot to release the browned bits (fond). Carefully ignite with a long lighter or simply let it reduce by half.
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7
Pour in the entire bottle of red wine and the chicken stock. Return the chicken (and any accumulated juices) and the bacon to the pot. Add the thyme sprigs and bay leaves. The liquid should almost cover the chicken.
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8
Bring to a gentle simmer, then turn the heat to low. Cover with a tight-fitting lid and braise for 45-50 minutes, or until the chicken is tender and registers 165°F (74°C).
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9
While the chicken braises, sauté the mushrooms in a separate skillet with a knob of butter over high heat until browned. Add the pearl onions to the skillet for the last 3 minutes to lightly caramelize.
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10
Once the chicken is done, remove the chicken pieces and vegetables to a warm platter. Discard the thyme sprigs and bay leaves.
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11
In a small bowl, mash the 2 tablespoons of softened butter and 2 tablespoons of flour together to form a paste (beurre manié). Whisk this into the simmering sauce in the Dutch oven.
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12
Simmer the sauce for 5-10 minutes uncovered until it thickens enough to coat the back of a spoon. Taste and adjust seasoning with salt and pepper.
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13
Return the chicken, bacon, mushrooms, and pearl onions to the pot. Stir gently to coat everything in the glossy sauce and heat through for 2 minutes.
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14
Garnish with a shower of fresh parsley and serve immediately while steaming hot.
💡 Chef's Tips
For the best flavor, use a wine you would actually enjoy drinking; avoid 'cooking wines' which are overly salty. Don't rush the browning of the chicken—that golden crust provides the foundational depth for the entire sauce. If you have time, marinate the chicken in the wine and aromatics overnight in the fridge before cooking. To easily peel fresh pearl onions, blanch them in boiling water for 30 seconds, then cold water; the skins will slip right off. If the sauce is too thin after reducing, simmer it for a few extra minutes before adding the beurre manié.
🍽️ Serving Suggestions
Serve over buttery mashed potatoes or wide egg noodles to soak up every drop of the rich wine sauce. A side of crusty French baguette is essential for cleaning your plate. Pair with the same style of red wine used in the cooking, such as a Pinot Noir or a light Merlot. A simple green salad with a sharp Dijon vinaigrette provides a refreshing contrast to the richness of the stew. For an authentic touch, serve with steamed green beans (haricots verts) tossed in lemon butter.