Ingredients
- 1 whole chicken about 4 lbs, cut into 8 pieces
- 4 oz slab bacon or lardons
- 2 tablespoon olive oil
- 1 yellow onion diced
- 2 carrots diced
- 2 garlic cloves minced
- 2 tablespoon tomato paste
- 2 tablespoon all-purpose flour
- 2 cups red wine Burgundy or Pinot Noir
- 2 cups Kettle & Fire Chicken Broth
- 1 bay leaf
- 4 sprigs thyme
- 8 oz pearl onions peeled
- 8 oz mushrooms quartered
- Sea salt to taste
- Black pepper to taste
- Fresh parsley chopped (for garnish)
Method
Prepare the Chicken
- Season chicken pieces with salt and pepper.
- In a Dutch oven, cook bacon over medium heat with beef tallow until crisp. Remove with a slotted spoon.
- Brown chicken in the rendered fat, working in batches, until slightly golden. Set aside.
Build the Base
- Add onion, celery, carrots garlic and to the pot lightly season with salt. Cook until softened, 2 minutes.
- Stir in tomato paste; cook 2 minutes.
- Sprinkle flour and stir to coat vegetables. Cook 1 minute.
Deglaze and Braise
- Pour in red wine, scraping up browned bits. Reduce by half.
- Add Kettle & Fire Chicken Broth, bay leaf, and thyme. Return chicken and bacon to the pot.
- Bring to a simmer. Cover and transfer to a 325°F oven for 1 ½ hours, removing the breast after cooking for 30 minutes
Finish the Dish
- In the last 30 minutes, stir in pearl onions and mushrooms.
- Cook uncovered until sauce is glossy and slightly reduced.