Ingredients:

  • 1 bottle red wine (750ml, Burgundy or Pinot Noir)
  • 4 cloves garlic, crushed
  • 2-3 sprigs fresh thyme
  • 2 bay leaves
  • 1 whole chicken (about 3-4 pounds, cut into 8 pieces)
  • 3 tablespoons olive oil
  • 150g (5oz) lardons or bacon, diced
  • 1 large onion, chopped
  • 2 medium carrots, sliced
  • 250g (8oz) button mushrooms, whole or halved
  • 2 tablespoons all-purpose flour
  • 2 cups chicken stock (480ml)
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Combine red wine, garlic, thyme, and bay leaves in a large bowl. Add the chicken pieces, cover, and refrigerate for at least 1 hour (preferably overnight).
  2. Heat olive oil in a Dutch oven over medium heat. Sauté lardons or bacon until crispy, then remove and set aside. In the same pot, add onions and carrots, sauté until softened.
  3. Remove chicken from the marinade, pat dry, and season with salt and pepper. Brown chicken pieces in the pot until golden on all sides, then set aside.
  4. Add mushrooms to the pot and sauté briefly. Sprinkle flour over vegetables; stir well and cook for 1-2 minutes.
  5. Return chicken and bacon to the pot; pour in the marinade followed by chicken stock. Bring to a gentle simmer, cover, and cook for 1 hour, or until chicken is tender.
  6. Check seasoning and adjust, if necessary. Garnish with fresh parsley before serving.