Description
A delicious, surprisingly easy recipe for chicken braised in a delectable wine sauce (on flambé too!)
Ingredients
Units
Scale
- 3 lbs chicken thighs and legs, bone in and skin on
- 2 teaspoons coarse salt
- 1 teaspoon ground black pepper
- 4 ounces bacon (about 3-4 slices)
- 8 ounces fresh cremini mushrooms, sliced
- 20 pearl onions, peeled
- 2 large carrots, sliced into 1 inch pieces
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 bay leaf
- 6-8 sprigs fresh thyme
- 1/4 cup brandy
- 2 1/2 cups dry red wine (burgundy, pinot noir)
- 1 cup chicken broth
- 1 1/2 tablespoons flour
- 3 tablespoons unsalted butter
- Fresh parsley, leftover thyme leaves to garnish
- Extra virgin olive oil, for sauteing
Instructions
- Combine 1 1/2 tablespoons of butter and all of the flour in a small bowl to make a paste. Set aside.
- In a dutch oven or a large braiser, heat 1 tablespoon of olive oil over medium heat. Add bacon and cook 8-10 minutes until it is just starting to turn crispy, stirring frequently. Using a slotted spoon, remove bacon to a large plate (no paper towel! We want to save all those juices this time). Once cool enough to handle, roughly chop the bacon and place back on the plate.
- Pat the chicken dry and season with the salt and pepper. Add the chicken, skin side down, and cook in the bacon fat 3-5 minutes per side until browned. Remove to the same plate as the chopped bacon.
- Add the diced yellow onion, garlic, carrot, and tomato paste to the pot. Cook for 5 minutes, stirring occasionally, until veggies are slightly softened. Add the chicken and bacon back to the pot.
- Turn off the heat under the pot. Pour in the brandy and let warm up 1-2 minutes. When brandy is hot, use a long match or a fireplace lighter the light the brandy on fire (flambé!). When the flames have cooked down (about 30 seconds to a minute), pour in the wine to douse the flames.
- Once the flames are completely out, turn the heat back on to medium. Stir in the chicken broth and bring to a boil. Reduce to a simmer, add the bay leaf and thyme sprigs.
- Cover, and cook 20-25 minutes, until veggies are softened and chicken is cooked through.
- While the chicken is simmering, cook the pearl onions and mushrooms: Heat 1 teaspoon olive oil and the remaining 1 1/2 tablespoons of butter in a large skillet over medium high heat. Add the mushrooms and pearl onions and cook 5-8 minutes, until onions are softened and mushrooms have started to release juices.
- When the chicken is done simmering, uncover and add the cooked mushrooms and pearl onions. Whisk in the butter flour paste. Simmer (uncovered) for another 5-7 minutes, stirring occasionally, until sauce is thickened.
- Remove from heat and take out the thyme sprigs and bay leaf. Season with salt and pepper to taste.
- Garnish with fresh parsley, thyme and ground black pepper. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 1 hour