Description
A cozy French-style chicken braise featuring chicken thighs simmered in red wine with bacon, mushrooms, and onion, resulting in a rich, savory dish.
Ingredients
Units
Scale
Main Ingredients
- 4 pieces Chicken thighs (bone in, skin on) (Preferred for flavor and juiciness.)
- 6 slices Bacon (thick cut) (Essential for base flavor.)
- 8 ounces Mushrooms (cremini or button) (Bring earthy flavor and soak up sauce.)
- 1 cup Pearl onions or 1 large chopped yellow onion (Use chopped onion if pearl onions are not available.)
- 3 cloves Garlic (Adds depth of flavor.)
- 2 tablespoons Tomato paste (Helps to enrich the sauce.)
- 2 tablespoons Flour (For lightly thickening the sauce.)
- 1 cup Red wine (dry) (Choose a wine you would drink.)
- 1 cup Chicken stock (Use low sodium for better control over saltiness.)
- 1 teaspoon Thyme
- 1 leaf Bay leaf
- to taste Salt and pepper
- optional splash Brandy or balsamic vinegar (For finishing touch if desired.)
Instructions
Preparation
- Pat the chicken thighs dry, salt them generously, and set aside.
- Chop the onions and mushrooms, and mince the garlic.
- Cut the bacon into small pieces.
Cooking
- In a heavy pot, cook the bacon until crisp and set aside, leaving the drippings.
- Brown the chicken in the bacon fat until the skin is golden.
- Sauté the onions in the same pot until softened. Add garlic and tomato paste, stirring to combine.
- Sprinkle flour over the onion mixture and stir.
- Pour in the red wine, scraping the bottom to lift browned bits. Add stock, thyme, bay leaf, and bacon. Bring to a gentle simmer.
- Return the chicken to the pot, skin side up, cover, and braise in the oven at 325°F for about 40 to 55 minutes.
- In a separate skillet, brown the mushrooms and add them to the pot for the last 10-15 minutes of cooking.
Finishing Touches
- Check the chicken for doneness and adjust the sauce consistency if necessary.
- Finish with a small pat of butter for a glossy sauce, if desired.
Notes
Chicken Bourguignon tastes even better the next day. Store in an airtight container for 3 to 4 days and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner, Main Course
- Cuisine: French
Nutrition
- Calories: 520
- Sugar: 4
- Sodium: 700
- Fat: 25
- Saturated Fat: 9
- Carbohydrates: 36
- Fiber: 3
- Protein: 35
