Ingredients:

  • 5 kg (3.3 lbs) Bone-in, skin-on chicken pieces (a mix of thighs, drumsticks, and split breasts)
  • 750 ml (1 bottle) Dry Red Wine (e.g., Pinot Noir, Burgundy, or a good Côtes du Rhône)
  • 60 ml (4 Tbsp) Brandy or Cognac (optional)
  • 2 large Bay Leaves
  • 5 sprigs Fresh Thyme
  • 1 tsp Black Peppercorns
  • 200 g (7 oz) Smoked Lardons (thick-cut bacon, cut into 1/2-inch cubes)
  • 30 g (2 Tbsp) Unsalted Butter
  • 1 Tbsp Olive Oil
  • 1 large Yellow Onion, diced finely
  • 2 medium Carrots, peeled and diced
  • 4 cloves Garlic, minced
  • 250 g (9 oz) Button or Cremini Mushrooms, halved or quartered
  • 2 Tbsp All-Purpose Flour (plain flour)
  • 500 ml (2 cups) Chicken Stock (low sodium)
  • 1 Tbsp Tomato Paste (puree)
  • 1 tsp Salt (plus more to taste)
  • 1/2 tsp Freshly Ground Black Pepper
  • 15-20 small Pearl Onions, peeled (or 12 small Shallots, halved)
  • 30 g (2 Tbsp) Unsalted Butter (for sautéing garnish)
  • A handful of fresh Flat-Leaf Parsley, chopped (for garnish)

Instructions:

  1. Stage 1: Marinate the Chicken. Pat the chicken pieces dry. Place them in a non-reactive container with the red wine, brandy, bay leaves, thyme, and peppercorns. Cover and refrigerate for a minimum of 2 hours, or ideally overnight (12 hours).
  2. Stage 2: Prep the Chicken and Wine. Remove the chicken from the marinade, reserving the wine (do not discard!). Pat the chicken pieces thoroughly dry. Strain the reserved wine to remove the herbs and peppercorns.
  3. Render the Lardons. In a Dutch Oven over medium heat, render the lardons until crisp (about 5-7 minutes). Use a slotted spoon to remove the lardons and set them aside, leaving the fat in the pot.
  4. Sear the Chicken. Increase the heat to medium-high. Add the olive oil and butter. Sear the chicken pieces (skin side down first) in batches until deeply golden brown, about 4-6 minutes per side. Remove the chicken and set aside.
  5. Stage 3: Sauté Aromatics. Reduce the heat to medium. Add the diced onions and carrots to the pot. Cook, scraping up the browned 'fond' from the bottom, until softened (about 8 minutes). Add the minced garlic and tomato paste; cook for 1 minute until fragrant.
  6. Thicken the Base. Sprinkle the flour over the vegetables and stir well for 2 minutes to cook the roux and eliminate the raw flour taste.
  7. Deglaze and Add Liquid. Pour in the strained reserved wine. Bring to a simmer, scraping up any remaining 'fond'. The sauce will thicken slightly.
  8. Braise Prep. Pour in the chicken stock. Return the seared chicken pieces and the reserved lardons to the pot. Bring to a gentle simmer on the stovetop.
  9. Oven Cooking. Preheat the oven to 160°C (325°F). Cover the Dutch Oven tightly and transfer it to the preheated oven. Braise for 1 hour 15 minutes to 1 hour 30 minutes, or until the chicken is fork-tender.
  10. Stage 4: Prepare Garnish. While the chicken braises, sauté the mushrooms (and pearl onions, if using) separately in the remaining 2 Tbsp butter until deeply caramelized. Set aside.
  11. Check and Rest. Remove the pot from the oven. Carefully take out the chicken pieces and place them on a warm platter.
  12. Adjust Sauce. Taste the sauce and adjust seasoning (salt and pepper). If the sauce is too thin, simmer it uncovered on the stovetop for 5-10 minutes until it coats the back of a spoon.
  13. Combine and Serve. Stir the sautéed mushrooms and pearl onions back into the sauce. Ladle the sauce generously over the chicken. Garnish with fresh chopped parsley before serving.