A classic French recipe of chicken braised with wine, mushrooms, and bacon. A cozy and satisfying meal!
Course Main Course
Cuisine French
Prep Time 30 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr30 minutesmins
Servings 6servings
Calories 494
Author Annalise
Ingredients
2tablespoonsolive oil
4ouncesbacon, diced (113 grams)
1whole fryer chicken , cut into 8 pieces (see Note)
1onion, sliced
2cupsbaby carrots(280 grams)
8ouncescremini or button mushrooms, sliced (226 grams)
1teaspooncoarse salt
1/2teaspoonground pepper
2garlic cloves, minced
2cupschardonnay wine(500 ml)
1cupchicken broth(250 ml)
2teaspoonsfresh thyme
Instructions
Preheat oven to 250 degrees F. In a large cast iron dutch oven pot, heat olive oil over medium high heat.
Add bacon and cook until crispy, 3-5 minutes. Transfer to a paper towel-lined plate to drain.
Sprinkle chicken all over with salt and pepper. Cook the chicken on both sides until dark golden brown, about 4-5 minutes. Work in batches if necessary so you don't over-crowd the pan. Remove from the pan and set aside.
Add the onion, carrots, mushrooms, 1 teaspoons of salt, and 1/2 teaspoon of pepper. Cook for about 5 minutes, until vegetables are tender. Add garlic and cook for 1 minute more.
Add the chardonnay, chicken broth, and thyme. Return chicken to the pot.
Cover the pot with a lid and transfer to the oven. Cook for 45-60 minutes until chicken is cooked through and tender.
Serve immediately with noodles, potatoes, rice, or crusty bread.
Notes
NOTES:
For easier preparation, ask your grocery store butcher to break down the chicken for you.
You can also substitute the whole chicken for approximately 3 lbs chicken breasts, thighs and legs, bone-in and skin-on.