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A streamlined version of the classic French chicken stew braised in red wine, designed for the modern home kitchen. This recipe uses chicken thighs for tenderness and dried mushrooms for a rich, deep flavor profile with minimal prep.
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Crisp the bacon chunks and brown the floured chicken thighs in the rendered fat. → Deglaze with red wine and add stock, dried mushrooms, and herbs. → Simmer for about an hour until the chicken is tender and the sauce is thickened. → Stir in frozen pearl onions and finish with a splash of vinegar. → Serve over buttered egg noodles garnished with fresh herbs.
Crisp the bacon chunks and brown the floured chicken thighs in the rendered fat. → Deglaze with red wine and add stock, dried mushrooms, and herbs. → Simmer for about an hour until the chicken is tender and the sauce is thickened. → Stir in frozen pearl onions and finish with a splash of vinegar. → Serve over buttered egg noodles garnished with fresh herbs.
A streamlined version of the classic French chicken stew braised in red wine, designed for the modern home kitchen. This recipe uses chicken thighs for tenderness and dried mushrooms for a rich, deep flavor profile with minimal prep.
Cut the salt pork or bacon into large, bite-size chunks. Place them into a large, cold pan and turn the heat to medium. Cook until the fat renders and the pork becomes crispy.
While the bacon is cooking, coat the chicken thighs in a light dusting of flour on a plate.
Break up any very large pieces of dried mushrooms. There is no need to pre-soak them if you are braising them in the stew.
Once the bacon is crispy, push it to the side of the pan. Place the chicken thighs in the rendered fat and fry over medium-high heat until browned on both sides.
Make a well in the center of the pan and add the tomato paste. Fry it for a minute until it darkens slightly but doesn't burn.
Using salt pork provides deep flavor, but it is very salty; wait until the end of cooking to add additional salt.
Dried mushrooms offer a more intense flavor and a pleasant chewy texture when rehydrated directly in the sauce.
Chicken thighs are much better for braising than breasts, as they remain juicy and tender after long cooking.
Diluting the red wine with stock or water prevents the sauce from becoming overly bitter or acidic as it reduces.
Starting bacon in a cold pan helps render the fat more effectively without burning the meat.
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