Ingredients
- 8 chicken pieces 4 chicken thighs, 4 chicken drumsticks, bone-in, skin-on
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons vegetable oil
- 4 slices bacon chopped
- 1 large onion diced
- 3 large carrots peeled and cut into 1-inch pieces
- 5 garlic cloves minced
- 2 1/2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 1/2 cups dry red wine such as Pinot Noir
- 2 1/2 cups low-sodium chicken broth
- 1 bay leaf
- 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 1 cup mushrooms sliced, such as white button or cremini
- 1 cup pearl onions peeled
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven to 350°F. Pat the chicken dry with paper towels and season all sides with salt and pepper.
- Heat the vegetable oil in a heavy Dutch oven over medium-high heat. Add the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside. In the same pot, add the chicken pieces in batches and sear until golden on all sides. Remove the chicken and set aside.
- Add the diced onion and chopped carrots to the pot. Sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
- Stir in the tomato paste and flour; cook for 1 minute to blend flavors. Slowly pour in the red wine and chicken broth, stirring well to prevent lumps. Add the bay leaf and thyme. Return the browned chicken and cooked bacon to the pot.
- Cover the pot and place it in the preheated oven to bake for 55 minutes. Meanwhile, in a separate skillet over medium heat, sauté the sliced mushrooms and pearl onions in a little oil until tender, about 5-7 minutes.
- After the oven time, stir the mushrooms and pearl onions into the pot and simmer on the stovetop for an additional 10 minutes or until chicken is cooked through. Discard the bay leaf, adjust salt and pepper if needed, and garnish with chopped parsley before serving.
