Back to 6 servings chicken and braise 4 ounces thick-cut bacon, cut into 1-inch pieces 3.5 pounds bone-in, skin-on chicken thighs and legs, trimmed of excess fat; about 8 pieces 1 teaspoon kosher salt, plus more to taste 0.5 teaspoon black pepper, freshly ground, plus more to taste 0.5 cup all-purpose flour, for dredging 1 medium yellow onion, diced 2 ribs celery, diced 1 large carrot, diced 4 cloves garlic, minced 2 tablespoons tomato paste 1 bottle (about 750 ml) dry red wine, Burgundy or Pinot Noir; one you would enjoy drinking 1.5 cups chicken stock, low-sodium or unsalted 6 sprigs fresh thyme, tied together 2 large bay leaves mushrooms and onions 8 ounces cremini mushrooms, quartered 12 pearl onions, peeled, or 3 shallots cut into quarters 2 tablespoons olive oil 2 tablespoons unsalted butter, divided 2 tablespoons fresh parsley, finely chopped, for serving
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1 Step 1: Cook the bacon in a Dutch oven over medium heat for 7-10 minutes until crisp. Transfer it to paper towels and pour off all but about 2 tablespoons of the fat.2 Step 2: Pat the chicken dry, season all over with the salt and pepper, then dredge in the flour and shake off the excess.3 Step 3: Brown the chicken in the bacon fat in batches, skin side down first, for 8-10 minutes total until golden on all sides. Transfer to a plate. Do not crowd the pot.4 Step 4: Reduce heat to medium. Soften the onion, celery and carrot for 8-10 minutes, then add the garlic and cook 1 minute more.5 Step 5: Stir in the tomato paste and cook 2-3 minutes, stirring often, until it darkens slightly. Add a splash of water if it starts to scorch.6 Step 6: Pour in the wine and stock, scraping up the browned bits from the bottom. Bring to a boil and cook 2-3 minutes.7 Step 7: Return the chicken and bacon to the pot with the thyme and bay leaves. Cover and braise in a 325°F (163°C) oven for about 1 hour 15 minutes, until the chicken is very tender and a thigh registers 175°F (79°C). The chicken is cooked through when the juices run clear and no pink remains near the bone; keep the braise at a gentle simmer.8 Step 8: While the chicken braises, heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Brown the mushrooms, pearl onions and a pinch of salt for 8-10 minutes until golden and tender. Set aside.9 Step 9: Transfer the chicken to a platter and cover loosely. Discard the thyme bundle and bay leaves. Skim the excess fat from the sauce, then simmer the sauce over medium-high heat for about 10 minutes until reduced by about a third and it coats a spoon.10 Step 10: Mash the remaining tablespoon of butter with 1 tablespoon of flour into a paste. Whisk it into the simmering sauce and cook 2-3 minutes until glossy and thickened.11 Step 11: Return the chicken, mushrooms and pearl onions to the sauce. Simmer gently for 5 minutes to heat through, adjust the seasoning, and sprinkle with parsley before serving.getsaucepan.com/r/c4b3cf68-f982-564a-92fb-54afedaab6f1
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