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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This easy version of the classic French chicken dish features chicken pieces simmered in a mixture of red wine, broth, vegetables and fresh herbs. Serve with noodles, rice, or boiled potatoes. Ingredients:
4 applewood-smoked bacon slices, cut into 1-inch pieces |
4 chicken drumsticks, skinned |
4 chicken thighs, skinned |
1/4 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper, divided |
1 cup finely chopped onion |
1/2 cup finely chopped celery |
1/2 cup finely chopped carrot |
1 teaspoon finely chopped fresh thyme |
4 garlic cloves, minced |
2 bay leaves |
1 tablespoon tomato paste |
1 (750-milliliter) bottle red wine |
2 cups fat-free, lower-sodium chicken broth |
1 tablespoon extra-virgin olive oil |
8 ounces button mushrooms, quartered |
6 ounces frozen pearl onions |
1/4 cup chopped fresh flat-leaf parsley |
Directions:
1. Cook bacon in a large, deep skillet over medium heat until crisp. Remove bacon from pan. Reserve 2 tablespoons drippings in pan. Sprinkle chicken with salt and 1/4 teaspoon pepper. Add chicken to drippings in pan; cook 5 minutes on each side or until browned. Remove chicken from pan.
2. Add onion and next 5 ingredients (through bay leaves); cook 5 minutes. Add tomato paste; cook 1 minute. Stir in wine; bring to a boil. Cook 10 minutes or until reduced by half, stirring occasionally. Return chicken to pan. Add broth; bring to a simmer. Cover and simmer 35 minutes or until chicken is done, turning after 20 minutes. Remove chicken from pan; cover.
3. Heat a large heavy skillet over medium heat. Add olive oil to pan, and swirl to coat. Add button mushrooms and pearl onions; sprinkle with remaining 1/4 teaspoon pepper. Cook for 10 minutes or until golden, stirring occasionally. Remove from heat.
4. Place chicken cooking liquid over medium-high heat; bring to a boil. Cook until reduced by half (about 10 minutes). Discard bay leaves. Stir in mushroom mixture. Return chicken to pan; simmer 5 minutes or until heated. Sprinkle with parsley and bacon.
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