Ingredients:

  • 6 bone-in, skin-on chicken thighs (about 1.5 kg / 3.3 lbs)
  • 1 tbsp olive oil (15 ml)
  • 1 tsp kosher salt (5 g)
  • ½ tsp black pepper (2.5 g)
  • 1 bottle (750 ml / 25 fl oz) dry red wine (Burgundy or Pinot Noir recommended)
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 2 cloves garlic, minced
  • 1 tbsp olive oil (15 ml)
  • 170 g / 6 oz bacon (or lardons), cut into small pieces
  • 1 large onion, chopped (about 200 g / 7 oz)
  • 2 carrots, chopped (about 150 g / 5.3 oz)
  • 2 ribs celery, chopped (about 100 g / 3.5 oz)
  • 225 g / 8 oz cremini mushrooms, quartered
  • 2 tbsp all-purpose flour (30 g)
  • 1 cup chicken broth (240 ml / 8 fl oz)
  • 2 tbsp tomato paste (30 ml)
  • 225 g / 8 oz frozen pearl onions, thawed
  • 2 tbsp chopped fresh parsley, for garnish

Instructions:

  1. Combine chicken, olive oil, salt, pepper, red wine, bay leaves, thyme, and garlic in a large bowl or ziplock bag. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
  2. Remove chicken from marinade, reserving the marinade. Pat chicken dry with paper towels. Heat olive oil in a Dutch oven over medium-high heat. Sear chicken in batches until golden brown on all sides. Remove chicken and set aside.
  3. Add bacon to the Dutch oven and cook until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes.
  4. Add mushrooms to the pot and cook until browned, about 5 minutes.
  5. Stir in flour and cook for 1 minute. Gradually whisk in the reserved marinade, scraping up any browned bits from the bottom of the pot. Add chicken broth and tomato paste. Bring to a simmer.
  6. Return chicken and bacon to the pot. Add pearl onions. Reduce heat to low, cover, and simmer for 2 hours, or until chicken is very tender. Internal temp 165°F (74°C)
  7. Discard bay leaves and thyme sprigs. Garnish with fresh parsley. Serve hot.