Traditional French Braised Chicken in Red Wine

Name: Traditional French Braised Chicken in Red Wine
Total time: 1 h 50 min
Yield: 4
Cuisine: European, French
Ingredients: 6 strips Bacon (chopped); 1 whole chicken (cut into 8 pieces); kosher salt; freshly ground Black pepper; olive oil (as needed); 6 shallots (chopped); 2 cloves garlic cloves (minced); 0.25 cup Cognac (or brandy); 2 cups red Burgundy; 1 cup chicken stock; 8 sprigs fresh thyme; 2 bay leaves; 4 Tbsps butter (divided); 1 Tbsp flour; 1.5 cups Pearl onion (peeled); 3 cups crimini Mushrooms (sliced); 0.25 tsp ground Nutmeg; 2 Tbsps fresh parsley chopped (optional)

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Difficulty:

moderate

Difficulty

Preparation:

20 min.

Preparation

ready in 1 hr 50 min.

Ready in

Ingredients

for

servings

Ingredients: 6 strips Bacon (chopped); 1 whole chicken (cut into 8 pieces); kosher salt; freshly ground Black pepper; olive oil (as needed); 6 shallots (chopped); 2 cloves garlic cloves (minced); ¼ cup Cognac (or brandy); 2 cups red Burgundy; 1 cup chicken stock; 8 sprigs fresh thyme; 2 bay leaves; 4 Tbsps butter (divided); 1 Tbsp flour; 1 ½ cups Pearl onion (peeled); 3 cups crimini Mushrooms (sliced); ¼ tsp ground Nutmeg; 2 Tbsps fresh parsley chopped (optional)

How healthy are the main ingredients?

Mushroom thyme garlic clove parsley chicken salt

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Preparation steps

Preheat oven to 250º F / 120º C.

In a large Dutch oven, set over medium heat, cook bacon until nicely browned. Remove the bacon with a slotted spoon and drain on paper towels.

Pat the chicken dry and season generously with salt and pepper. Brown the chicken in batches on both sides in the bacon drippings, adding oil if needed. Remove chicken and set aside. Saute shallots for approximately 5 minutes; add the garlic and saute for 1 minute.

Add the Cognac, chicken and bacon to the pan. Add the wine, chicken stock, thyme, and bay leaves and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 40 minutes, or until the chicken is cooked through. Remove from oven and place on top of the stove.

Combine 1 tablespoon butter and flour together, and stir into the stew. In a medium skillet, melt the remaining butter over medium-low heat; saute the onions and mushrooms very slowly, until nicely browned. Add to the stew. Bring the stew to a simmer and cook for an additional 10 minutes. Season to taste with nutmeg, salt and pepper. Garnish with parsley (optional) and serve.