This is by far one of my favorite meals to make. It’s surprisingly really easy, doesn’t have a lot of ingredients, and can make boring chicken into a masterpiece. Typically, this dish is made well in advance, allowing time for the chicken to marinate in the wine long enough for the flavor to soak in, however, it tastes just as good without the slow marinating time.
Typically, the wine that is cooked in this dish is a dark red, however, you can also use a dry white wine as well as a lighter fare. The wine can also be substituted for whatever you have in your house unless it’s a sweet wine. If you are cooking with a sweet wine, consider adding fig, or prune to the recipe in order to bring relativity to the sweetness of the wine.
This dish is also typically cooked with bacon, however, I either choose to substitute it for turkey bacon or a vegan option or remove it entirely from the dish. This makes it a little less salty and fatty then typically rendered.
I hope you like it as much as I do.
I N G R E D I E N T S
Yield: 4 servings
4 applewood smoked bacon slices, diced
4 chicken drumsticks, skinned
4 chicken thighs, skinned
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 yellow onion, finely chopped
1 celery, finely chopped
1 carrot, finely chopped
1 bundle Thyme, (finely chop 1 tsp, and save for garnish)
4 garlic cloves, minced
2 bay leaves
1 tablespoon tomato paste
1 750 ml bottle red wine, (Bordeaux)
2 cups, chicken broth
1 tablespoon extra-virgin olive oil
8 oz. cremini mushrooms, quartered
6 oz. pearl onions, whole
(To remove the casing from the pearl onions, simply cut off the root, boil in water for 30 sec, then set them in cold water, simply pinch the top of the onion and the bulb will come out.)
M E T H O D
Step One (If Using Bacon)
Cook bacon in a large, deep skillet over medium heat until crisp. Remove bacon from pan. Reserve tablespoons drippings in pan.
Sprinkle chicken with salt, 1/4 tsp pepper, a pinch of thyme. Add chicken to drippings in pan; cook 5 minutes on each side or until browned. Remove chicken from pan.
Add finely chopped onion, celery, carrots, thyme, and garlic and cook for 5 minutes, or until tender.
Next, add the tomato paste and cook for 1 minute longer. Stir in wine and bring to a boil. Cook the wine for 10 minutes or until reduced by half the quantity, (I suggest you wait until its half reduced,) stirring occasionally.
Return the chicken to the pan and add your chicken stock, then bring to a simmer. Cover the pan and allow it to simmer for 35 minutes, or until the chicken is done. If the broth doesn’t cover the chicken, occasionally cover the chicken with the broth.
Remove chicken from pan, set aside and cover.
Heat a large skillet over medium heat. Add olive oil to pan, and swirl to coat. Then add you cremini mushrooms and pearl onions. Sprinkle with salt and pepper. Cook for 10 minutes or until golden, stirring occasionally. Remove from heat.
Place chicken cooking liquid over medium-high heat; bring to a boil. Cook until reduced by half (about 10 minutes). Discard bay leaves. Stir in mushroom and pearl onions. Return chicken to pan; simmer 5 minutes or until heated.
Sprinkle with extra thyme and bacon, serve and enjoy.