Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 2 cups dry red wine
  • 1 medium carrot, sliced
  • 1 medium onion, sliced
  • 2 stalks celery, sliced
  • 3 cloves garlic, smashed
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 oz thick-cut bacon, diced
  • 4 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 2 cups chicken stock
  • 1 tbsp tomato paste
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 8 oz cremini mushrooms, halved
  • 1 cup pearl onions, peeled
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Combine chicken, wine, and sliced vegetables (carrot, onion, celery, garlic) in a bowl. Cover and refrigerate to marinate for at least 4 hours or overnight.
  2. Strain the chicken and vegetables using a sieve, saving both the marinade liquid and the vegetables separately.
  3. Pat the chicken pieces completely dry with paper towels to ensure a proper sear.
  4. In a Dutch oven over medium heat, sauté the diced bacon (lardons) until golden brown and crispy. Remove with a slotted spoon and set aside.
  5. In the remaining bacon fat, sear chicken skin-side down until mahogany-colored and crispy (about 5-7 minutes), then flip to sear the other side.
  6. Sauté the reserved marinated vegetables in the pot, stir in flour to create a roux, and then gradually whisk in the reserved marinade and chicken stock.
  7. Return the chicken and lardons to the pot, add tomato paste, bay leaves, and thyme, then simmer slowly until chicken is fork-tender.
  8. Sauté mushrooms and pearl onions in butter separately until golden, then stir into the stew before serving.
  9. Garnish with fresh chopped parsley.