📝 About This Recipe
This quintessential French classic is the ultimate expression of slow-cooked comfort, hailing from the heart of Burgundy. Succulent chicken pieces are bathed in a rich, velvety red wine reduction infused with smoky lardons, earthy mushrooms, and sweet pearl onions. It is a masterpiece of layering flavors, resulting in a dish that is deeply savory, aromatic, and steeped in culinary tradition.
🥗 Ingredients
The Chicken & Marinade
- 4-5 lbs Whole Chicken (cut into 8 pieces, skin-on and bone-in)
- 750 ml Dry Red Wine (preferably a Burgundy or Pinot Noir)
- 4 sprigs Fresh Thyme
- 2 pieces Bay Leaves
The Aromatics & Base
- 6 oz Thick-cut Bacon or Pancetta (cut into 1/2-inch lardons)
- 2 medium Carrots (peeled and cut into 1-inch chunks)
- 1 large Yellow Onion (diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Tomato Paste
- 2 cups Chicken Stock (low-sodium, high quality)
- 1/4 cup Cognac or Brandy (optional, for deglazing)
The Garnish & Finish
- 10 oz Frozen Pearl Onions (thawed and patted dry)
- 1 lb Cremini Mushrooms (quartered)
- 3 tablespoons Unsalted Butter (divided)
- 2 tablespoons All-purpose Flour (mixed with 2 tbsp softened butter to make a beurre manié)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Ideally 12-24 hours before cooking, place the chicken pieces in a large bowl with the wine, thyme, and bay leaves. Cover and refrigerate to allow the wine to permeate the meat.
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2
Remove the chicken from the marinade and pat it thoroughly dry with paper towels. Strain the marinade through a fine-mesh sieve, reserving both the liquid and the herbs separately.
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3
In a large Dutch oven over medium heat, cook the bacon lardons until the fat has rendered and they are golden brown and crispy (about 8-10 minutes). Remove with a slotted spoon and set aside.
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4
Increase the heat to medium-high. Working in batches, brown the chicken pieces in the rendered bacon fat until the skin is deeply golden, about 5-7 minutes per side. Remove chicken and set aside.
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5
Add the diced yellow onion and carrots to the pot. Sauté for 5 minutes until the onions are translucent. Stir in the garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep brick red.
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6
If using Cognac, pour it into the pot and carefully ignite with a long match or scrape the bottom of the pan to deglaze. Let the liquid reduce by half.
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7
Pour in the reserved wine marinade and chicken stock. Add the reserved herbs and the browned chicken pieces (along with any juices). The liquid should almost cover the chicken.
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8
Bring to a gentle simmer, then turn the heat to low. Cover and braise for 45-60 minutes, or until the chicken is tender and cooked through.
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9
While the chicken braises, melt 1 tablespoon of butter in a separate skillet. Sauté the pearl onions and mushrooms over medium-high heat until browned and tender. Set aside.
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10
Once the chicken is done, remove the pieces to a warm platter. Discard the bay leaves and thyme sprigs.
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11
Whisk the beurre manié (butter and flour paste) into the simmering sauce. Let it bubble for 5 minutes until the sauce thickens enough to coat the back of a spoon.
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12
Return the chicken, bacon lardons, mushrooms, and pearl onions to the pot. Stir gently to coat in the glossy sauce and simmer for 2-3 minutes to heat through.
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13
Taste and adjust seasoning with salt and plenty of freshly ground black pepper. Garnish generously with chopped parsley before serving.
💡 Chef's Tips
Always pat the chicken skin completely dry before searing; moisture is the enemy of a good crust. Use a wine you would actually drink—a cheap, sour wine will result in a sour sauce. For the most authentic flavor, let the dish sit overnight and reheat it the next day; the flavors deepen significantly. If the sauce is too thin after reducing, continue to simmer without a lid before adding the beurre manié. Don't crowd the pan when browning the chicken; do it in batches to ensure the temperature stays high and the skin crisps.
🍽️ Serving Suggestions
Serve over a bed of buttery mashed potatoes to soak up every drop of the rich wine sauce. A side of buttered egg noodles or crusty French baguette is perfect for cleaning your plate. Pair with a glass of the same Pinot Noir used in the cooking for a harmonious flavor profile. A simple green salad with a sharp vinaigrette helps cut through the richness of the braise.