Name: Rustic French Chicken Braised: 3 Keys to Perfection Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 6 bone-in, skin-on chicken thighs; Salt and freshly ground black pepper, to taste; 6 slices thick-cut bacon, chopped; 1 pound mushrooms, halved; 1 large onion, chopped; 4 shallots, halved; 2 tablespoons all-purpose flour; 2 tablespoons unsalted butter; 3 cups Burgundy or Pinot Noir wine; 2 cups chicken broth; 4 sprigs fresh thyme

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Introduction

This Rustic French Chicken Braised dish offers tender, flavorful chicken thighs cooked slowly in a rich wine and mushroom sauce. With crispy bacon and caramelized vegetables, it’s a comforting meal perfect for cozy dinners.

A black cast iron pan filled with a rich brown sauce forms the base layer, covered with scattered whole brown mushrooms and peeled small white onions with a slightly glossy texture. Sitting on top are four golden-brown cooked chicken thighs, each showing a crispy skin and sprinkled with small green herb leaves. Some lightly cooked white onion wedges with a translucent appearance mix among the mushrooms and chicken. The pan has light gray handles and is placed on a wooden surface near a window with soft natural light coming in. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 bone-in, skin-on chicken thighs
Salt and freshly ground black pepper, to taste
6 slices thick-cut bacon, chopped
1 pound mushrooms, halved
1 large onion, chopped
4 shallots, halved
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
3 cups Burgundy or Pinot Noir wine
4 sprigs fresh thyme
2 cups chicken broth

Instructions

Step 1: Preheat the oven to 350°F (175°C). Pat the chicken dry and season generously with salt and pepper.
Step 2: In a large Dutch oven over medium heat, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
Step 3: Add the chicken to the bacon fat, skin side down, and brown on both sides, about 5 minutes per side. Remove chicken and set aside.
Step 4: Add the mushrooms, onion, and shallots to the pot. Sauté until caramelized, about 8 to 10 minutes.
Step 5: Stir in the flour and butter until the vegetables are coated and the mixture thickens slightly.
Step 6: Return the chicken and bacon to the pot. Pour in the wine and add the thyme sprigs. Add chicken broth until the chicken is just covered.
Step 7: Bring to a simmer, then transfer the pot uncovered to the oven. Braise for 30 minutes, basting the chicken occasionally.
Step 8: Remove the pot from the oven and place it back on the stovetop. Simmer uncovered for 10 to 15 minutes, until the sauce thickens to your liking.
Step 9: Serve hot with mashed potatoes, crusty French bread, or egg noodles to soak up the delicious sauce.

Tips & Variations

For deeper flavor, make sure to caramelize the vegetables well before adding the liquid.
Baste the chicken occasionally while braising to keep the skin moist and flavorful.
You can substitute bacon with pancetta or smoked ham for a different smoky touch.
This dish improves if made a day ahead and reheated gently to allow flavors to meld.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid drying out the chicken and to keep the sauce smooth.

How to Serve

A round pot with a light blue handle holds a rich stew with four pieces of browned chicken thighs on top, each showing a crispy, golden-brown skin sprinkled with herbs. Under and around the chicken, there are dark brown whole mushrooms and quartered white onions with a soft, translucent look. The bottom layer is a deep reddish-brown sauce with visible herbs and chunks of cooked tomatoes, giving a thick, glossy texture. Small sprigs of fresh green thyme are placed on top, adding color contrast. The pot is set on a wooden board, and the background is a white marbled texture. A spoon with a wooden handle rests nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of wine?

Yes, use any dry red wine you enjoy drinking, such as Merlot or Cabernet Sauvignon. Avoid cooking wines with added salt or preservatives for the best flavor.

Is it possible to make this recipe without wine?

If you prefer not to use wine, substitute it with additional chicken broth and a splash of balsamic vinegar or grape juice to add acidity and complexity to the sauce.