How to make it
5 steps. Take it one step at a time.
Fry the bacon lardons
In a large Dutch oven or heavy-bottomed pot, fry the bacon lardons over medium heat until crispy. Use a slotted spoon to remove the bacon and set aside, leaving the fat in the pot.
8 minSeason the chicken pieces
Season the chicken pieces with salt and pepper. Working in batches, brown the chicken in the bacon fat until golden on all sides. Remove chicken and set aside.
12 minAdd pearl onions, sliced carrots, and mushrooms
Add pearl onions, sliced carrots, and mushrooms to the pot. Sauté for 5-7 minutes until the vegetables start to soften and brown slightly. Add the minced garlic and cook for another minute until fragrant.
8 minReturn the chicken and bacon
Return the chicken and bacon to the pot. Pour in the red wine and chicken stock. Add the thyme sprigs and bay leaves. Bring to a simmer, then cover and reduce heat to low. Cook for 60 minutes until the chicken is tender and reaches 165°F (74°C).
1 hrMix the softened butter and flour
In a small bowl, mix the softened butter and flour to create a 'beurre manié'. Stir this paste into the sauce piece by piece. Simmer for a few minutes until the sauce has thickened and is glossy. Adjust seasoning before serving.
5 min
A little kitchen wisdom
Use a dry red wine like Pinot Noir or Burgundy for the most authentic flavor. The dish often tastes even better the next day after the flavors have fully melded.
