Ingredients:

  • 3 lbs (1.36 kg) bone-in, skin-on chicken pieces (thighs and drumsticks preferred)
  • 1 tablespoon (15 ml) olive oil
  • 1/2 teaspoon (2.5 ml) kosher salt
  • 1/4 teaspoon (1.25 ml) freshly ground black pepper
  • 2 tablespoons (30 g) all-purpose flour
  • 4 oz (113 g) thick-cut bacon, diced
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 8 oz (227 g) cremini mushrooms, quartered
  • 2 cloves garlic, minced
  • 1/4 cup (60 ml) brandy (optional, for flambéing)
  • 1 bottle (750 ml) dry red wine (Burgundy or Pinot Noir recommended)
  • 2 cups (473 ml) chicken broth (low sodium)
  • 1 tablespoon (15 ml) tomato paste
  • 1 teaspoon (5 ml) dried thyme
  • 1 bay leaf
  • 1 pound (454g) frozen pearl onions, thawed
  • 2 tablespoons (30 g) unsalted butter, softened
  • 2 tablespoons (12 g) all-purpose flour (for beurre manié)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Pat chicken dry, season with salt and pepper, dredge in flour.
  2. Heat olive oil in Dutch oven. Sear chicken in batches until golden brown on all sides; remove and set aside.
  3. Add bacon to the pot and cook until crispy. Remove bacon and set aside, leaving rendered fat in the pot.
  4. Add onion, carrots, and celery to the pot and cook until softened. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown.
  5. If using, pour brandy into the pot and carefully ignite with a long match or lighter. Let the flames subside.
  6. Pour in red wine and chicken broth, scraping up any browned bits from the bottom of the pot. Stir in tomato paste, thyme, and bay leaf.
  7. Add the chicken back to the pot, nestling it into the sauce. Add the thawed pearl onions to the pot.
  8. Bring to a simmer, then cover and transfer to a 325°F (163°C) oven. Braise for 1 hour 45 minutes to 2 hours, or until chicken is very tender.
  9. In a small bowl, mash together softened butter and flour to form a paste (beurre manié). Whisk small pieces of the beurre manié into the simmering sauce until thickened. Simmer for a few minutes to cook out the flour taste.
  10. Remove bay leaf. Stir in cooked bacon. Taste and adjust seasoning if needed. Garnish with fresh parsley. Serve hot.