📝 About This Recipe
Transport your kitchen to the rolling vineyards of France with this quintessential bistro classic, a masterpiece of slow-simmered chicken, earthy mushrooms, and smoky bacon. Traditionally prepared with a bold red Burgundy, this dish transforms humble ingredients into a luxurious, velvet-smooth ragout with a deep, complex flavor profile. It is the ultimate expression of French comfort food, offering a rich sensory experience that only improves with time.
🥗 Ingredients
The Poultry and Marinade
- 4 lbs Whole Chicken (cut into 8 pieces, skin-on and bone-in)
- 750 ml Dry Red Wine (preferably Pinot Noir or Burgundy)
- 4 sprigs Fresh Thyme
- 2 pieces Bay Leaves
The Aromatics and Base
- 6 oz Lardon or Thick-cut Bacon (cut into 1/4-inch strips)
- 2 tablespoons Unsalted Butter (divided)
- 1 large Yellow Onion (diced)
- 2 medium Carrots (peeled and cut into 1-inch chunks)
- 3 cloves Garlic (smashed and minced)
- 1 tablespoon Tomato Paste
- 1/4 cup Cognac or Brandy (optional but recommended)
- 2 cups Chicken Stock (low sodium)
The Garniture and Finish
- 15-20 pieces Pearl Onions (peeled; frozen is acceptable)
- 1/2 lb Cremini Mushrooms (quartered or halved)
- 2 tablespoons All-purpose Flour (mixed with 2 tbsp softened butter for beurre manié)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Optional but recommended: Marinate the chicken pieces in the red wine with the thyme and bay leaves in a large bowl overnight in the refrigerator. If short on time, skip to step 2.
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2
Remove chicken from the marinade (reserve the liquid!) and pat each piece thoroughly dry with paper towels. Season generously with salt and black pepper.
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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 crispy and golden brown. Remove with a slotted spoon and set aside.
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4
In the remaining bacon fat, sear the chicken pieces in batches, skin-side down first. Cook until the skin is deeply browned and crisp (about 5-7 minutes per side). Remove chicken and set aside.
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5
Add the diced onion and carrots to the pot. Sauté for 5 minutes until the onions are translucent. Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
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6
If using Cognac, pour it in and carefully ignite with a long match or deglaze the pan, scraping up all the 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 crispy bacon to the pot. The liquid should almost cover the chicken.
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8
Bring to a gentle simmer, then cover with a tight-fitting lid. Reduce heat to low and cook for 45-60 minutes, or until the chicken is tender and falling off the bone.
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9
While the chicken simmers, sauté the mushrooms and pearl onions in a separate skillet with a tablespoon of butter until golden brown. Set aside.
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10
Once the chicken is done, remove it carefully to a warm platter. Strain the cooking liquid through a sieve if you want a perfectly smooth sauce, or leave the aromatics in for a rustic feel.
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11
Whisk the 'beurre manié' (butter and flour paste) into the simmering sauce. Let it bubble for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
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12
Add the sautéed mushrooms and pearl onions into the sauce. Return the chicken to the pot and simmer for another 5 minutes to harmonize the flavors.
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13
Taste and adjust seasoning with salt and pepper. Garnish heavily with fresh parsley before serving.
💡 Chef's Tips
Always pat the chicken 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 best flavor, make this dish one day in advance and reheat it slowly; the flavors develop beautifully overnight. If the sauce is too thin after simmering, don't be afraid to reduce it over high heat for a few minutes before adding the butter-flour paste. If using frozen pearl onions, add them directly to the sauté pan without thawing to maintain their texture.
🍽️ Serving Suggestions
Serve over a bed of buttery mashed potatoes to soak up the exquisite red wine sauce. Pair with a thick slice of crusty French baguette to ensure not a drop of sauce is wasted. Accompany with a simple green salad dressed in a sharp Dijon vinaigrette to cut through the richness. Drink the same style of red wine used in the cooking, such as a Pinot Noir or a light Merlot. Wide egg noodles or 'spätzle' also make a fantastic, traditional base for this stew.