📝 About This Recipe
Transport your kitchen to the heart of Burgundy with this soul-warming French classic, reimagined for the low-carb lifestyle. This version maintains the traditional deep, complex flavors of red wine, smoky bacon, and earthy mushrooms while replacing the flour thickener with a clever reduction technique and xantham gum. It is a sophisticated, one-pot masterpiece that proves you don't need carbs to enjoy the height of French gourmet comfort.
🥗 Ingredients
The Poultry and Aromatics
- 3 lbs Chicken Thighs and Drumsticks (bone-in, skin-on for maximum flavor)
- 6 ounces Thick-cut Bacon or Lardons (diced into small batons)
- 1 cup Pearl Onions (frozen and thawed is fine, or fresh peeled)
- 10 ounces Cremini Mushrooms (halved or quartered if large)
- 4 cloves Garlic (smashed and minced)
The Braising Liquid
- 2 cups Dry Red Wine (Pinot Noir or Burgundy) (choose a wine you would actually drink)
- 1.5 cups Chicken Bone Broth (low sodium preferred)
- 1 tablespoon Tomato Paste (adds depth and color)
- 4 sprigs Fresh Thyme (tied with kitchen twine)
- 2 pieces Bay Leaf (dried)
- 1/4 teaspoon Xanthan Gum (optional, used as a keto-friendly thickener)
Seasoning and Fats
- 2 tablespoons Grass-fed Butter (unsalted)
- 1 tablespoon Olive Oil (extra virgin)
- to taste Kosher Salt
- to taste Black Pepper (freshly cracked)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Pat the chicken pieces thoroughly dry with paper towels. Season generously on all sides with kosher salt and freshly cracked black pepper. This ensures a better sear and crispier skin.
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2
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced bacon and cook until the fat has rendered and the bacon is crisp and golden brown (about 5-7 minutes).
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3
Use a slotted spoon to remove the bacon bits and set them aside on a plate lined with paper towels, leaving the rendered fat in the pot.
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4
Increase the heat to medium-high. Working in batches to avoid crowding, place the chicken pieces skin-side down in the pot. Sear until the skin is deep golden brown and crispy (about 5 minutes per side). Remove chicken and set aside.
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5
Lower the heat to medium. Add the mushrooms and pearl onions to the remaining fat. Sauté until the mushrooms are browned and the onions have softened slightly (about 6-8 minutes).
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6
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until the garlic is fragrant and the tomato paste has turned a brick-red color.
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7
Pour in the red wine, using a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot. This is where the flavor lives! Let the wine simmer and reduce by about a third.
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8
Add the chicken bone broth, thyme sprigs, and bay leaves. Return the chicken pieces (and any accumulated juices) and the cooked bacon to the pot. The liquid should cover about 3/4 of the chicken.
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9
Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid. Reduce heat to low and simmer gently for 45-50 minutes, or until the chicken is tender and registers 165°F (74°C) internally.
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10
Carefully remove the chicken and vegetables from the pot and place them on a serving platter; cover with foil to keep warm. Discard the thyme sprigs and bay leaves.
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11
Turn the heat to high and boil the remaining liquid for 5-8 minutes to reduce and concentrate the sauce. For a thicker consistency, whisk in the xanthan gum very slowly and thoroughly.
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12
Turn off the heat and whisk in the cold butter. This 'monter au beurre' technique adds a glossy finish and velvety mouthfeel to the sauce.
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13
Pour the luscious sauce over the chicken and vegetables. Garnish with a shower of fresh parsley and serve immediately.
💡 Chef's Tips
Dry the chicken meticulously; moisture is the enemy of a good sear. Use a dry red wine like Pinot Noir, Merlot, or Cabernet Sauvignon; avoid 'cooking wines' which are high in sodium and low in flavor. If you don't have xanthan gum, you can simply reduce the sauce further, though it will be thinner than a traditional roux-based sauce. For the best flavor, make this a day in advance; the flavors meld and deepen beautifully overnight in the fridge. Don't skip the butter at the end; it balances the acidity of the wine and provides that classic French richness.
🍽️ Serving Suggestions
Serve over a bed of creamy cauliflower mash to soak up the incredible red wine sauce. Pair with a side of buttered green beans with toasted almonds (Amandine style). Accompany with a simple arugula salad tossed in a light lemon vinaigrette to cut through the richness. Enjoy with a glass of the same dry red wine used in the cooking process. For a 'noodle' experience, serve over sautéed cabbage ribbons or zoodles.