📝 About This Recipe
Transport your kitchen to the rolling vineyards of Burgundy with this quintessential French classic. This soul-warming stew features succulent chicken braised in a rich, velvety red wine sauce, accented by smoky lardons, earthy mushrooms, and sweet pearl onions. It is the ultimate expression of slow-cooked comfort, where humble ingredients transform into an elegant masterpiece of deep, complex flavors.
🥗 Ingredients
The Bird and the Base
- 3-4 pounds Whole chicken (cut into 8 pieces, skin-on and bone-in)
- 6 ounces Thick-cut bacon or slab pancetta (diced into lardons)
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons All-purpose flour (for thickening)
The Braising Liquid and Aromatics
- 750 ml Dry red wine (ideally a Pinot Noir or Burgundy)
- 2 cups Chicken stock (low-sodium or homemade)
- 1/4 cup Cognac or Brandy (optional but recommended)
- 1 tablespoon Tomato paste
- 4 pieces Garlic cloves (smashed and peeled)
- 4 sprigs Fresh thyme
- 2 pieces Bay leaf
- 2 large Carrots (peeled and cut into 1-inch chunks)
The Garnish (The 'Garniture')
- 10-12 ounces Frozen or fresh pearl onions (peeled)
- 1 pound Cremini or button mushrooms (halved or quartered)
- 3 tablespoons Unsalted butter (divided)
- 1/4 cup Fresh flat-leaf parsley (chopped for garnish)
👨🍳 Instructions
-
1
Preheat your oven to 325°F (160°C). Pat the chicken pieces completely dry with paper towels and season generously with salt and pepper.
-
2
In a large Dutch oven over medium heat, cook the bacon lardons with a splash of water until the water evaporates and the bacon is crisp and golden. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
-
3
Increase the heat to medium-high. Working in batches to avoid crowding, brown the chicken pieces in the bacon fat until the skin is deeply golden and crisp, about 5-7 minutes per side. Remove chicken and set aside.
-
4
Add the carrots to the pot and sauté for 3 minutes. Stir in the smashed garlic and cook for 1 minute until fragrant.
-
5
Carefully pour in the Cognac (if using) and scrape the bottom of the pot with a wooden spoon to release the flavorful browned bits (fond). Let the liquid reduce by half.
-
6
Whisk in the flour and tomato paste, cooking for 2 minutes to toast the flour. Gradually pour in the entire bottle of red wine and the chicken stock.
-
7
Return the chicken (and any juices) and the cooked bacon to the pot. Add the thyme sprigs and bay leaves. The liquid should almost cover the chicken.
-
8
Bring to a gentle simmer on the stovetop, then cover with a tight-fitting lid and transfer to the oven. Braise for 1 hour, or until the chicken is tender and falling off the bone.
-
9
While the chicken braises, prepare the garnish. Melt 2 tablespoons of butter in a skillet over medium heat. Add the mushrooms and sauté until browned and tender. Remove mushrooms and set aside.
-
10
In the same skillet, melt the remaining tablespoon of butter. Add the pearl onions and a splash of water; cover and cook for 5-8 minutes until tender and glazed. Set aside with the mushrooms.
-
11
Once the chicken is done, remove the pot from the oven. Carefully transfer the chicken to a platter and tent with foil. Remove the thyme sprigs and bay leaves.
-
12
Place the Dutch oven back on the stovetop over medium-high heat. Simmer the sauce for 10-15 minutes until it reduces slightly and coats the back of a spoon.
-
13
Stir the mushrooms and pearl onions into the sauce to warm through. Return the chicken to the pot or pour the sauce and garnish over the chicken on the platter.
-
14
Garnish with a shower of fresh parsley and serve immediately while steaming hot.
💡 Chef's Tips
Always use a wine you would actually drink; a cheap, acidic wine will result in a bitter sauce. Don't skip drying the chicken; moisture is the enemy of a good sear and golden skin. If the sauce is too thin after reducing, mix a teaspoon of softened butter with a teaspoon of flour (beurre manié) and whisk it in. This dish actually tastes better the next day after the flavors have had time to marry in the fridge. For the most authentic flavor, use a rooster or 'old bird' if you can find one, though standard roasters work beautifully for modern kitchens.
🍽️ Serving Suggestions
Serve alongside buttery mashed potatoes to soak up every drop of the wine sauce. A side of wide egg noodles or traditional French 'spaetzle' provides a perfect textural contrast. Provide plenty of crusty French baguette to swipe the plate clean. Pair with a glass of the same Pinot Noir used in the cooking for a harmonious dining experience. A simple green salad with a sharp Dijon vinaigrette helps cut through the richness of the stew.