This traditional French Dish is so good. The red wine in this dish just makes this dish pop with flavor. Now, a lot of people shy away from making this dish because they think it is hard to make. I am here to tell you that it is not. Do not let this simple dish scare you away from making it. You will love this traditional french meal.
I am going to give you two ways to make this dish and you can decide which method you would like to do. The recipe will be one method but if you look at the bottom of the page in the additions section you will find the other method. I make it both ways but the second method is the one I gravitate toward the most. So let’s get started.
1 whole chicken cut into sections
3 carrots – sliced in rings
2 celery stalks – diced
1 onion – diced
4 cloves garlic – smashed and left whole
3 sprigs of thyme
Salt and pepper
1 bottle of red wine (any kind of red wine you would typically drink) If not use 3 cups of beef broth
3 slices of bacon – diced
1 pound of mushrooms – any kind will do – I use crimini or button
2 cups chicken stock or broth
1 bag frozen pearl onions – you can use fresh just peel them first
2 tbsp butter
2 tbsp olive oil
1 tbsp flour
- Combine all of the marinade ingredients in a large plastic bag or a bowl with a lid and marinate for 4 to 6 hours or overnight.
- In a large dutch oven or large braiser pot over medium-low heat, cook the bacon until crisp. About 5 to 10 minutes. Remove to a paper towel-lined plate.
- Add the mushrooms and cook over low heat until lightly browned. About 5 minutes. Remove and set to the side on the same plate with the bacon.
- Add the oil and butter to the pan and sear the chicken on both sides. ( remove the chicken from the marinade and pat dry. discard the vegetables.) Remove the chicken to a plate.
- Sprinkle in the flour and cook for 1 to 2 minutes while whisking. Slowly add in the broth and marinade and whisk together to combine well. Bring to a boil and add the bacon, pearl onions, and mushrooms. Stir to combine. Nest the chicken skin side up into the broth and cook uncovered for 30 to 40 minutes or until the chicken is cooked through.
- Serve this dish with egg noodles or mashed potatoes.
- Season the chicken on both sides. Cook the bacon in a large dutch oven or braiser pot over medium-low heat until crisp. Remove to a paper-towel-lined plate.
- Sear the chicken in the bacon fat on both sides until golden. Remove to a plate.
- Remove most of the bacon fat and discard. Add a bit of olive oil to the pot and add the carrots, celery, diced onions, salt, and pepper. Toss to coat and cook for about 5 minutes or until slightly tender. Make sure to stir occasionally to prevent burning.
- Add the butter, garlic, and thyme. Stir and cook for 1 to 2 minutes.
- Add the mushrooms and stir. Cook for 3 to 5 minutes or until the mushrooms begin to soften.
- Add in the red wine and stir to combine. Cook for 5 minutes to evaporate the alcohol.
- Add the bacon, pearl onions, and chicken broth and stir to combine well.
- Nest the chicken into the broth skin side up.
- Cover with a lid and place in a 350* oven for 40 to 50 minutes or until the chicken is cooked through.
- If you do not want to use red wine you can replace it with about 3 cups of beef broth. I love the addition of the wine. It just gives it a deeper flavor.
- If you do not have an oven-safe pan you can cook in batches and place them in a 9×13 baking dish.
- You can sub out the whole chicken for chicken thighs or whichever cut of chicken you prefer.
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