A classic French chicken stew that tantalizes the senses with its deep flavors and rustic charm. Originating from the Burgundy region of France, this dish embodies the essence of traditional French cuisine and is perfect for dinner.
Ingredients
Scale:
4 chicken thighs, bone-in and skin-on
4 chicken drumsticks
1 bottle (750 ml) Burgundy red wine (or any good quality red wine)
2 tablespoons flour (optional, for thickening the sauce)
Chopped fresh parsley for garnish
Instructions
In a large bowl, combine the Burgundy wine, chicken broth, chopped onion, minced garlic, thyme, bay leaves, salt, and pepper. Add the chicken thighs and drumsticks, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the diced bacon or pancetta and cook until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the rendered fat in the pot.
Remove the chicken from the marinade, shaking off excess liquid (reserve the marinade). Pat the chicken dry and brown it skin-side down for about 5-6 minutes on each side until golden brown. Remove and set aside.
Add the halved mushrooms and sliced carrots in the pot, sauté for about 5 minutes until browned and slightly softened.
Sprinkle flour over the vegetables and stir to combine. Gradually whisk in the reserved marinade and bring to a simmer, stirring occasionally.
Return the chicken and bacon to the pot, ensuring the chicken is submerged in the liquid. Cover and reduce the heat to low. Simmer gently for about 1.5 to 2 hours.
Taste the sauce and adjust seasoning with salt and pepper if necessary. If the sauce is too thin, simmer uncovered for an additional 20 minutes to thicken.
Once done, remove the bay leaves and serve hot, garnished with chopped fresh parsley.
