CLASSIC CHICKEN IN RED WINE

CLASSIC CHICKEN IN RED WINE image

Yield 6 Servings

Number Of Ingredients 17

Previous Next

8 slices bacon
2 Tblsp. olive oil
6 qt. chicken pieces (legs and thighs)
1 1/2 tsp. kosher salt
black pepper
1 lb. frozen pearl onions, thawed
8 cloves garlic, smashed
1 lb. cremini mushrooms, halved
3 russet potatoes, peeled and cut
3 carrots, peeled a cut into 2-inch pieces
1/3C a full-purpose flour
4 sprig thyme
2 bay leaves
2 1/2C full bodied red wine
2C low-sodium chicken broth
1/2C fresh parsley leaves
3 Tblsp. red wine vinegar

Steps:

Cook the bacon over medium heat in olive oil in a large Dutch oven until crisp, about 8 mins. Remove with a slotted spoon and set aside. Season the chicken pieces with salt and pepper and brown in 2 batches in the basic drippings. Set aside. Pour off about half of the pan drippings then add the onions, garlic, and mushrooms. Cook over med-high heat until browned, about 8 mins. Stir in the potatoes and carrots. Add the 1 1/2 salt and flour, stir to coat the veggies. Pour in the wine and chicken broth, stir until you don't see any lumps. Add the chicken, thyme, bay leaves, and half of the bacon to the stew. Bring to a boil, then reduce to a simmer. Cover and braise until the chicken and veggies are almost tender, about 40 mins. Uncover and cook until sauce thickens, about 10 more mins. Stir in the parsley and vinegar. Adjust seasoning with salt and pepper to taste and serve the remaining bacon.