📝 About This Recipe
Transport your kitchen to the heart of Burgundy with this soul-warming classic, reimagined to be naturally gluten-free without sacrificing an ounce of its legendary depth. Tender chicken quarters are braised in a rich, velvety red wine reduction infused with smoky pancetta, earthy mushrooms, and sweet pearl onions. By substituting traditional flour with a touch of cornstarch or arrowroot for the final thickening, we preserve the glossy, mahogany sheen and complex flavors that make this the ultimate French comfort food.
🥗 Ingredients
The Bird and Base
- 4 lbs Chicken (bone-in, skin-on thighs and drumsticks, patted dry)
- 6 oz Pancetta or thick-cut bacon (diced into small batons)
- to taste Kosher salt and black pepper (freshly cracked)
- 2 tablespoons Extra virgin olive oil
Aromatics and Vegetables
- 12-15 pieces Pearl onions (peeled; frozen and thawed is fine)
- 1 lb Cremini mushrooms (cleaned and halved or quartered)
- 2 large Carrots (peeled and cut into 1-inch chunks)
- 4 cloves Garlic (smashed and minced)
- 1 tablespoon Tomato paste (adds depth and color)
The Braise and Sauce
- 750 ml Red Wine (one full bottle of Burgundy, Pinot Noir, or Cabernet Sauvignon)
- 2 cups Chicken stock (ensure it is certified gluten-free)
- 4 sprigs Fresh Thyme
- 2 pieces Bay leaves (dried)
- 1/4 cup Cognac or Brandy (optional, for deglazing)
- 2 tablespoons Cornstarch (mixed with 2 tbsp cold water to create a slurry)
- 2 tablespoons Unsalted butter (cold, to finish the sauce)
- 1/4 cup Fresh parsley (chopped for garnish)
👨🍳 Instructions
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1
Season the chicken pieces generously with salt and pepper on all sides. Let them sit at room temperature for 15 minutes to ensure even cooking.
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2
In a large Dutch oven over medium heat, add the diced pancetta. Cook until the fat has rendered and the pancetta is golden and crispy (about 5-7 minutes). Remove with a slotted spoon and set aside.
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3
Increase heat to medium-high. Working in batches to avoid crowding, sear the chicken skin-side down in the pancetta fat until deeply browned and crispy (about 5-6 minutes per side). Remove chicken and set aside.
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4
Add the mushrooms to the pot. Sauté in the remaining fat until they release their moisture and turn golden brown. Remove and set aside with the pancetta.
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5
Add the carrots and pearl onions to the pot. Sauté for 3-4 minutes until the onions begin to pick up some color. Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
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6
If using Cognac, pour it in now and scrape the bottom of the pan to release the brown bits (fond). Be careful of potential flames if using a gas stove.
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7
Pour in the entire bottle of red wine and the chicken stock. Add the thyme sprigs and bay leaves.
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8
Nestle the chicken pieces (and any accumulated juices) back into the liquid. The chicken should be mostly submerged. Bring to a gentle simmer.
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9
Cover the pot partially and reduce heat to low. Simmer gently for 45-50 minutes, or until the chicken is tender and registers 165°F (74°C) internally.
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10
Once the chicken is cooked, carefully remove it and the carrots/onions to a platter and cover with foil. Discard the thyme sprigs and bay leaves.
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11
Increase the heat to medium-high and boil the cooking liquid for 10-12 minutes to reduce it by about a third, concentrating the flavors.
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12
Whisk in the cornstarch slurry and simmer for 2 minutes until the sauce thickens and becomes glossy. Stir in the cold butter for a silky finish.
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13
Return the chicken, vegetables, mushrooms, and crispy pancetta to the pot. Stir gently to coat everything in the sauce and heat through for 2-3 minutes.
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14
Taste and adjust seasoning with more salt or pepper if needed. Garnish with a shower of fresh parsley before serving.
💡 Chef's Tips
Always use a wine you would actually drink; a cheap wine will yield a bitter, thin sauce. To easily peel fresh pearl onions, blanch them in boiling water for 30 seconds, then cold water; the skins will slip right off. Don't rush the searing of the chicken; that golden-brown crust is where the majority of the dish's flavor lives. If the sauce is too acidic, add a pinch of sugar to balance the tannins from the wine. This dish tastes even better the next day as the flavors continue to meld in the refrigerator.
🍽️ Serving Suggestions
Serve over a bed of buttery, garlic mashed potatoes to soak up the rich sauce. Pair with a side of steamed green beans almondine for a bright, crunchy contrast. Accompany with a crisp green salad tossed in a simple Dijon vinaigrette. Serve with a glass of the same red wine used in the cooking for a perfect pairing. For a non-traditional but delicious GF side, serve over creamy polenta.