Chicken in Wine is a classic french dish, typically made with a red Burgundy or Pinot Noir. I take my spin on it, with our medium bodied, medium high acid, Cabernet Franc, which is a heavier bodied wine compared to the Pinot Noir, however still lighter than a Petite Sirah or Cabernet Sauvignon.
This dish is a real crowd pleaser, and pairs well with roasted cauliflower or mashed potatoes and sautéed spinach. A special treat for loved ones! I find it to be a relaxing Sunday meal. Sipping on Defiance Cabernet Franc, a mellow mix on Spotify, and a kitchen of lovely aromas!
Prep: 45 minutes
Cook: 45 minutes
Serves 4-6 people
4 chicken thighs
4 chicken drumsticks
1 ½ cups red wine
1 cup chicken stock
¼ cup brandy
3 strips bacon, cut into ½ inch pieces
1 medium onion, quartered then thinly sliced
4 medium carrots, cut into 1-inch piece
4 cloves garlic, minced
2 tablespoons tomato paste
2 teaspoons fresh thyme leaves
8 ounces mushrooms, thickly sliced
8 ounces pearl onions, peeled
Beurre manie: 2 tablespoons flour + 2 tablespoons softened butter
Place the chicken thighs and drumsticks in a medium-sized bowl and pour the wine, chicken stock, and (if using) the brandy over the top. Prep the vegetables.
Add the bacon to a large skillet or braiser over medium-high heat. Cook until the bacon is crispy, about 8 minutes, then remove it from the pan with a slotted spoon.
Remove the chicken from the wine marinade (save the wine) and dry the chicken with paper towels. Working in 2 batches if needed, place the chicken in the pan, skin side down.
Sear until it is golden on both sides (about 5 minutes on each side) then remove the chicken from the pan.
Pour all but 2 tablespoons of the bacon/chicken oil into a heatproof dish and set it aside.
Add the sliced onion and carrots to the pan and let them cook until the onion is golden brown, about 7-8 minutes.
Add the garlic to the pan and let it cook for 1 minute.
Push the vegetables to the side of the pan and add the tomato paste. Cook the tomato paste until it is fragrant and begins to darken.
Pour the reserved wine marinade into the pan, scraping the bottom to remove any stuck-on bits.
Nestle the chicken into the pan and sprinkle the thyme over top. Cover the pot, turn the heat to low, and simmer for 20 minutes.
Pour 1 tablespoon of the reserved oil (or use olive oil) into a large skillet.
Add the mushrooms and saute over medium-high heat until brown, about 10 minutes.
Add the pearl onions to the pot with the chicken and cook for 10 minutes more.
In a small bowl mix together the butter and flour or beurre manie.
Remove the chicken from the pan then add the beurre manie.
Stir it into the sauce and let it thicken. Season to taste with salt and pepper.
Add the chicken back into the pan and top with the cooked bacon and mushrooms.
Sprinkle with a little fresh thyme.