Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 4 oz (115g) thick-cut bacon, diced
- 2 tbsp olive oil
- 1 cup (240ml) Burgundy wine (or Pinot Noir)
- 1 tbsp tomato paste
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup (240ml) chicken broth
- 1 bay leaf
- 4 sprigs fresh thyme
- 10 oz (280g) pearl onions, peeled
- 6 oz (170g) baby carrots, halved
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and freshly ground black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken thighs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown chicken, skin-side down first, until crispy (5–6 mins per side). Remove and set aside.
- Add bacon to same pot; cook until crisp (4–5 mins). Remove bacon, leaving fat in pot.
- Add chopped onion and garlic; sauté 3 mins. Stir in tomato paste, then deglaze with Burgundy wine, scraping up browned bits.
- Add chicken back to pot, along with broth, bay leaf, thyme, and Reserved bacon. Bring to simmer, cover, and cook 30 mins.
- Add pearl onions and carrots; cook uncovered 20 mins until veggies soften.
- Remove bay leaf and thyme sprigs. In a small bowl, whisk butter and flour to make a beurre manié. Stir into sauce and simmer 5 mins until thickened.
- Adjust seasoning, garnish with parsley, and serve warm with crusty bread or mashed potatoes.
Notes
- For deeper flavor, marinate chicken in wine with herbs overnight before cooking.
- Use dry Burgundy wine—avoid sweet dessert wines.
- Make ahead: Tastes even better the next day as flavors meld.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Method: Braising
- Cuisine: French
- Diet: Contains gluten, dairy
Nutrition
- Serving Size: 1 thigh with 1/2 cup sauce and veggies
- Calories: 485 Kcal
- Sugar: 7g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg
