This version of a classic French braised chicken recipe has a very savory sauce made by reducing wine and broth.Based on a recipe from Cook's Illustrated, September, 2006.
Total Time2 hourshrs
Course: Main Course - Chicken - Poultry, Prepare Ahead - Serve Later
Servings: 6servings
Author: Catherine Christiano
Ingredients
1literred winePinot Noir works well
2cupslow sodium chicken broth
10sprigs fresh parsley
2bay leaves
3slicesthick-sliced hickory smoked Canadian baconjulienned approximately 1 - 1 1/2 inches in length
In a saucepan, combine wine, broth, parsley, and bay leaves. Bring to a boil, reduce heat and simmer until reduced in half.
Salt and pepper the chicken. In a hot Dutch oven, melt a tablespoon of butter and brown thighs in two batches. Remove to a plate. Add bacon to pot and render. Then add two tablespoons of butter and mushrooms; sautee for a few minutes. Then add pearl onions and garlic; sautee for 30 seconds. Add salt and pepper to taste, and some chopped parsley.
Return chicken thighs to Dutch oven. Use a strainer to pour liquid reduction over chicken. Add tomato paste and flour, and stir. Bring to a simmer and reduce heat. Cook uncovered over low heat approximately one hour.
Serve with egg noodles, garnish with chopped parsley.
Notes
Pinot Noir works well for this recipe. Don't use a wine that is too dry or too sweet.