INGREDIENTS

  • 3/4 cup chopped thick-cut bacon
  • 1 large onion, peeled and chopped
  • 6 cloves garlic, peeled and smashed
  • 4 pounds bone-in chicken pieces (I used drumsticks and thighs)
  • tablespoons all-purpose flour (could be gluten free)
  • 750 ml burgundy wine (like Pinot Noir)
  • 1/4 cup brandy (optional)
  • 1 1/2 pounds button mushrooms, halved and quartered
  • 4 large carrots, cut into large chunks
  • cups frozen pearl onions
  • 6 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 1 bay leaf
  • 1/2 cup heavy cream
  • Salt and pepper

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Lower the oven rack to make room for a large dutch oven. Prep all the vegetables. Then set a large 6-8 quart dutch oven on the stovetop over medium heat.
  2. Add the chopped bacon, and cook until brown, stirring occasionally. Then add the onions and garlic, and soften for 3-4 minutes. Push the onions to the side of the pot and add the chicken pieces, skin-side-down.
  3. Sprinkle the flour over the chicken, along with 2 teaspoons salt and 1/2 teaspoon black pepper. Move the chicken around the dutch oven, flipping to brown each piece on both sides.
  4. Pour the wine into the pot and scrape the bottom to deglaze. Add in the brandy, mushrooms, carrots, pearl onions, thyme, rosemary, and bay leaf. (Sometimes I tie the fresh herbs in a little boutique to make them easier to remove later… a bouquet garni.)
  5. Cover the dutch oven and place it in the oven for 1 1/2 to 2 hours, until the chicken and carrots are very soft.
  6. Open the dutch oven. Remove the bay leaf and herb sprigs. Then stir in the heavy cream. Taste, then salt and pepper as needed.
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