Description
A classic French chicken stew simmered in red wine with bacon, mushrooms, shallots, and fresh herbs, delivering a rich and comforting dish perfect for a hearty meal.
Ingredients
Scale
Protein and Meat
- 6 slices bacon (cut into 1-inch pieces)
- 6 chicken thighs (bone-in and skin-on)
Vegetables and Aromatics
- 6 cloves garlic (minced)
- 4 medium shallots (peeled and quartered)
- 8 ounces cremini mushrooms (halved)
- 3 large carrots (halved lengthwise and cut into 2” pieces)
Liquids and Fats
- 3 tablespoons unsalted butter (melted)
- 1 cup chicken stock
- 2 cups dry red wine
Herbs and Seasonings
- 2 teaspoons kosher salt (divided and more to taste)
- 4 sprigs thyme
- 1 bay leaf
- 2 tablespoons tomato paste
- 2 tablespoons parsley (chopped for serving)
Other
- 3 tablespoons all purpose flour
Instructions
- Cook Bacon: Heat a braiser or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate, reserving excess fat.
- Season Chicken: Pat the chicken dry with a paper towel, then season with 1 teaspoon of kosher salt on both sides.
- Sear Chicken: Add the chicken to the pan, skin-side down, and sear both sides until golden brown, about 3-4 minutes per side, then transfer to a plate. Drain any excess fat, reserving 2 tablespoons in the pan.
- Sauté Vegetables: Bring the pan to medium heat, add shallots and mushrooms, season with the remaining 1 teaspoon of kosher salt and cook, stirring occasionally, until shallots and mushrooms are tender and browned, about 5 minutes. Add the garlic and cook for another minute.
- Create Roux and Add Flavor: Add the tomato paste and stir it in. Add in the melted butter and let it melt. Then sprinkle in the flour and cook until lightly browned, about 1 minute.
- Deglaze and Add Liquid: Pour in the chicken stock and wine, scraping up any browned bits from the bottom of the pan. Add the thyme sprigs, bay leaf, and carrots. Return the chicken to the pan skin side up.
- Simmer: Bring the mixture to a boil, then reduce heat and simmer. Cover with a lid and cook until the chicken is fully cooked through and tender, about 30-40 minutes. The chicken should reach an internal temperature of 165°F.
- Finish and Serve: Stir in the cooked bacon and chopped parsley. Taste and adjust seasoning with any additional salt if needed. Serve immediately with fresh baguette, mashed potatoes, creamy polenta, or a side salad.
Notes
- Use dry red wine like Pinot Noir or Burgundy for authentic flavor.
- Searing the chicken adds rich depth but do not overcrowd the pan.
- Make sure chicken reaches an internal temperature of 165°F for safety.
- Leftovers taste even better the next day as flavors meld.
- Serve with crusty bread or creamy sides to soak up the sauce.
