A wonderful take on a classic french dish thats is easy to make in your own kitchen. With tender chicken and vegetables swimming around in a delicous red wine sauce, its the prefect dinner for a chilly night in.
INGREDIENTS
1/2 lb thick cut Bacon, chopped
1 pkg Chicken Thighs, bone in & skin on
1 small onion, chopped
2-3 Carrots, chopped
6 cloves Garlic, roughly chopped
1/2 lb Button Mushrooms, sliced thick
2 cups Red Wine
2 cups Chicken Stock
Fresh Thyme & Parsley (or 1 tsp of dry of each works too)
2 Bay Leaves
Salt & Pepper
INSTRUCTIONS
In a large heavy bottomed pot or dutch oven, begin begin by browning bacon, then remove and set aside. In that same pan you will now brown the chicken, season both side with salt & pepper, then set aside.
In that same pan add in the chopped onions & carrots, cooking for a few minutes until they start to soften, then add in chopped garlic and continue to cook for another minute. Then remove from pan and set aside.
Again in that same pan add in the mushrooms and cook for 2 minutes, remove and set aside.
Now in that same pan add in the red wine and scrape up all the browned bits (this is called deglazing). Reduce wine for 2-3 minutes.
Next add in the Chicken stock and simmer together with the wine for about 10 minute. Tie together the fresh parsely & thyme with butchers string and add to the stock (if you don't have fresh on hand 1 tsp of each dry will work)
Now you can add back in the browned Chicken Thighs, Onions & Carrots, Bacon and Bay Leaves to the pot. Cover and cook for about 30 minutes or so until the Chicken is tender.
Then uncover and continue to reduce liquid until its just right (if you like your sauce a bit thicker you can measure out a tbsp or Corn starch and equal water, mix together until smooth, add in a tbsp of sauce then add back into main pot, continue to cook until slighly thickened).
Lastly add back in the mushrooms so they don't get rubbery. Taste and season with a bit more salt & pepper. Serve in shallow bowls on a bed of Creamy Mashed Potatoes.
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