📝 About This Recipe
This quintessential French classic is a masterclass in slow-cooked comfort, featuring tender chicken braised in a rich, velvety red wine sauce. Traditionally a peasant dish from the Burgundy region, it transforms humble ingredients like bacon, mushrooms, and pearl onions into a sophisticated symphony of deep, earthy flavors. The secret lies in the long marination and the reduction of the wine, resulting in a sauce so luxurious it feels like a warm embrace on a plate.
🥗 Ingredients
The Bird and Marinade
- 4 pounds Whole Chicken (cut into 8 pieces, skin-on and bone-in)
- 750 ml Red Wine (a full-bodied Burgundy or Pinot Noir)
- 2 pieces Bay Leaves
- 4 sprigs Fresh Thyme
The Aromatics and Base
- 6 ounces Lardon or Thick-cut Bacon (diced into small batons)
- 2 tablespoons Unsalted Butter (divided)
- 2 large Carrots (peeled and cut into 1-inch chunks)
- 1 large Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Tomato Paste
- 2 cups Chicken Stock (high-quality or homemade)
- 1/4 cup Cognac or Brandy (optional, for deglazing)
The Finish and Garnish
- 12-15 pieces Pearl Onions (peeled)
- 8 ounces Cremini Mushrooms (halved or quartered)
- 2 tablespoons All-purpose Flour (for the beurre manié)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In a large bowl, combine the chicken pieces, red wine, bay leaves, and thyme. Cover and refrigerate for at least 4 hours, or ideally overnight, to infuse the meat with the wine's acidity and color.
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2
Remove the chicken from the marinade and pat it thoroughly dry with paper towels; this is crucial for a good sear. Reserve the marinade liquid.
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3
In a large Dutch oven over medium heat, cook the bacon lardons until they are golden brown and the fat has rendered. Remove the bacon with a slotted spoon and set aside on a paper towel.
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4
Increase the heat to medium-high. Working in batches, sear the chicken pieces in the bacon fat until the skin is deeply browned and crisp, about 5-7 minutes per side. Remove and set aside.
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5
Add the carrots and diced yellow onion to the pot. Sauté for 5 minutes until the onions are translucent. Stir in the garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
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6
If using Cognac, pour it into the pot and carefully ignite with a long match or lean back as the alcohol burns off. Use a wooden spoon to scrape up all the flavorful brown bits (fond) from the bottom.
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7
Pour in the reserved wine marinade and the chicken stock. Return the chicken pieces and the cooked bacon to the pot, ensuring the chicken is mostly submerged.
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8
Bring the liquid to a gentle simmer. Cover the pot tightly and reduce heat to low. Simmer for 45-60 minutes, or until the chicken is tender and cooked through.
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9
While the chicken braises, sauté the mushrooms and pearl onions in a separate skillet with 1 tablespoon of butter until golden brown and tender. Set aside.
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10
Once the chicken is done, remove the pieces to a warm platter. Strain the cooking liquid through a sieve if you prefer a smooth sauce, or leave the aromatics in for a rustic feel.
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11
Mix the remaining 1 tablespoon of softened butter with the flour to create a paste (beurre manié). Whisk this into the simmering sauce to thicken it until it coats the back of a spoon.
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12
Return the chicken, mushrooms, and pearl onions to the pot. Simmer for an additional 5 minutes to harmonize the flavors. Season with salt and pepper to taste.
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13
Garnish generously with fresh parsley and serve directly from the pot for that authentic farmhouse feel.
💡 Chef's Tips
Always pat the chicken completely dry before searing; moisture is the enemy of a golden-brown crust. Use a wine you would actually enjoy drinking; a cheap, bitter wine will only concentrate its worst qualities in the sauce. If you can't find pearl onions, use frozen ones to save time on peeling—they work beautifully in this stew. For the best flavor, make this dish a day in advance; like all stews, the flavors deepen and improve after a night in the fridge. Don't skip the beurre manié at the end; it provides that signature glossy, French restaurant-style finish to the sauce.
🍽️ Serving Suggestions
Serve over a bed of buttery mashed potatoes or wide egg noodles to soak up the rich wine sauce. Accompany with a crusty French baguette to ensure not a single drop of the sauce goes to waste. Pair with the same style of red wine used in the cooking, such as a Pinot Noir or a light Merlot. A simple side of steamed green beans with lemon zest provides a bright contrast to the heavy, savory flavors. Finish the meal with a light green salad tossed in a sharp vinaigrette to cleanse the palate.