📝 About This Recipe
Transport your kitchen to the rolling vineyards of France with this quintessential Burgundy classic. This deeply aromatic stew features chicken braised to tender perfection in a rich, velvety red wine sauce, punctuated by smoky lardons, earthy mushrooms, and sweet pearl onions. It is a masterpiece of slow-cooking that transforms humble ingredients into a sophisticated, soul-warming feast.
🥗 Ingredients
The Foundation
- 3-4 pounds Chicken (Bone-in, skin-on thighs and drumsticks for maximum flavor)
- 6 ounces Bacon or Pancetta (Thick-cut, sliced into 1/4-inch strips (lardons))
- to taste Kosher Salt and Black Pepper (Freshly cracked pepper is best)
- 2 tablespoons All-purpose Flour (For dredging and thickening)
The Braising Liquid & Aromatics
- 750 ml Dry Red Wine (Preferably a Pinot Noir or Burgundy)
- 2 cups Chicken Stock (High-quality or homemade)
- 1/4 cup Cognac or Brandy (Optional, for deglazing)
- 1 tablespoon Tomato Paste (For depth of color and umami)
- 3 cloves Garlic (Smashed and minced)
- 4-5 sprigs Fresh Thyme (Tied with kitchen twine)
- 2 pieces Bay Leaf (Dried or fresh)
The Garnish (The Holy Trinity)
- 10-12 ounces Pearl Onions (Frozen and thawed, or fresh blanched and peeled)
- 1 pound Cremini Mushrooms (Halved or quartered if large)
- 2 tablespoons Unsalted Butter (To sauté the vegetables)
- 1/4 cup Fresh Parsley (Finely chopped for garnish)
👨🍳 Instructions
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1
Pat the chicken pieces dry with paper towels. Season generously with salt and pepper. This ensures a better sear and deeper flavor.
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2
In a large heavy-bottomed Dutch oven, cook the bacon lardons over medium heat until crisp and golden. Remove with a slotted spoon and set aside on paper towels, leaving the rendered fat in the pot.
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3
Increase heat to medium-high. Working in batches to avoid crowding, sear the chicken skin-side down until deeply browned (about 5-7 minutes). Flip and sear the other side for 3 minutes. Remove chicken and set aside.
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4
Lower heat to medium. Add the mushrooms to the pot. Sauté in the chicken fat until browned and their moisture has evaporated. Remove and set aside with the bacon.
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5
Add the pearl onions to the pot and cook for 3-4 minutes until they begin to caramelize. Add the garlic and cook for 1 minute until fragrant. Remove onions/garlic and set aside.
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6
Pour in the Cognac (if using) and scrape the bottom of the pot with a wooden spoon to release all the brown bits (fond). Stir in the tomato paste and flour, cooking for 2 minutes to remove the raw flour taste.
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7
Slowly whisk in the red wine, then the chicken stock. Return the chicken pieces (and any accumulated juices) to the pot. Add the thyme sprigs and bay leaves.
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8
Bring the liquid to a gentle simmer. Cover the pot with a tight-fitting lid and turn the heat to low. Braise gently for 45-60 minutes, or until the chicken is tender and registers 165°F (74°C).
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9
Once the chicken is cooked, remove it temporarily to a plate. Stir the reserved bacon, mushrooms, and pearl onions back into the sauce.
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10
Simmer the sauce uncovered for 10-15 minutes on medium-high heat to reduce and thicken until it coats the back of a spoon. Taste and adjust seasoning with salt and pepper.
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11
Return the chicken to the pot to warm through. Discard the thyme sprigs and bay leaves.
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12
Garnish with a generous sprinkle of fresh parsley and serve directly from the pot for a rustic feel.
💡 Chef's Tips
Always use a wine you would actually drink; a cheap 'cooking wine' will result in a bitter, acidic sauce. Don't rush the searing process—the deep brown crust on the chicken and the 'fond' at the bottom of the pot provide 50% of the final flavor. If the sauce is too thin after reducing, mix 1 tbsp of softened butter with 1 tbsp of flour (beurre manié) and whisk it in for a glossy finish. For the best flavor, make this a day in advance; the flavors develop and mellow beautifully overnight in the fridge. If using fresh pearl onions, cut an 'X' in the root end before blanching to make peeling effortless.
🍽️ Serving Suggestions
Serve over a bed of buttery mashed potatoes or wide egg noodles to soak up the luxurious sauce. Pair with a crusty French baguette to ensure not a single drop of the wine reduction goes to waste. Accompany with a simple green salad dressed in a sharp Dijon vinaigrette to cut through the richness. Drink the same style of wine used in the cooking, such as a Red Burgundy or a California Pinot Noir. Roasted root vegetables like carrots or parsnips make an excellent earthy side dish.