Bone-in chicken braised low and slow in a dark, glossy red wine sauce with smoky bacon, earthy mushrooms, and fragrant herbs. This is the dish that proves chicken stew can be the most luxurious thing on the table — rich, deeply savory, and utterly unforgettable.
INGREDIENTS
- 1.5 kilograms bone-in skin-on chicken thighs & drumsticks (about 6–8 pieces)
- 750 milliliters red wine (Pinot Noir, Merlot, or Malbec)
- 1 brown onion, roughly chopped (for marinade)
- 4 fresh thyme sprigs
- 2 bay leaves
- 200 grams slab bacon, cut into chunky lardons
- 200 grams button mushrooms, halved or quartered
- 200 grams pearl onions or pickling onions, peeled
- 4 garlic cloves, finely minced
- 2 tablespoons tomato paste
- 7 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 500 milliliters beef stock (good quality)
- 2 tablespoons olive oil
- 1 salt and black pepper to taste
STEPS
- Marinate the chicken overnight: Place 1.5 kilograms bone-in skin-on chicken thighs & drumsticks (about 6–8 pieces) in a large glass or ceramic bowl. Pour over 750 milliliters red wine (Pinot Noir, Merlot, or Malbec) and add 1 brown onion, roughly chopped (for marinade), 4 fresh thyme sprigs, and 2 bay leaves. Cover and refrigerate for a minimum of 12 hours, ideally 24. This step infuses the chicken deeply with wine flavor — do not skip it.
- Strain & prep: The next day, strain the red wine marinade into a saucepan. Separate the onion and herbs from the chicken and set aside. Pat the chicken pieces completely dry with paper towels — this is essential for getting a good golden sear.
- Reduce the red wine: Bring the strained red wine to a boil over medium-high heat. Simmer until reduced by half — about 15 minutes. This concentrates the flavor, cooks out most of the alcohol, and reduces the volume to the right amount for the sauce.
- Sear the chicken: Preheat your oven to 180°C (350°F). Heat 2 tablespoons olive oil in a large heavy-based pot or Dutch oven over medium-high heat. Sear the chicken pieces skin-side down first until deeply golden — about 4–5 minutes per side. The color will be darker than usual from the wine marinade. Work in batches to avoid crowding. Remove and set aside.
- Cook the bacon: In the same pot, cook 200 grams slab bacon, cut into chunky lardons until golden and the fat has rendered out — about 5 minutes. Remove with a slotted spoon and set aside with the chicken. If the pot base is blackening at any point, scrape it clean with a wooden spoon before continuing.
- Sauté mushrooms & onions: Add 200 grams button mushrooms, halved or quartered to the bacon fat in the pot over medium-high heat. Cook until lightly golden on the surface — about 4 minutes. Remove and set aside. Then add 200 grams pearl onions or pickling onions, peeled and cook, stirring occasionally, until golden patches form — about 6 minutes.
- Build the flavor base: Add 2 tablespoons unsalted butter to the pot with the onions and let it melt. Add 4 garlic cloves, finely minced and cook for 1 minute until fragrant and golden. Stir in 2 tablespoons tomato paste and cook for 2 minutes to mellow its sourness. Add 7 tablespoons all-purpose flour and cook for a further 2 minutes, stirring constantly, to cook out any raw flour taste.
- Add liquids & combine: While stirring, slowly pour in 500 milliliters beef stock (good quality) a little at a time, letting the flour dissolve smoothly into the liquid. Once fully incorporated, stir in the reduced red wine. Return the chicken, bacon, mushrooms, and the reserved bay leaves and thyme from the marinade to the pot. Stir well and bring to a gentle simmer.
- Braise in the oven: Cover with a lid and transfer to the oven. Braise for 45 minutes until the chicken is completely tender and cooked through and the sauce has reduced to a glossy, thinnish gravy.
- Finish & serve: Remove from the oven. If the sauce needs further thickening, place the pot over low heat without the lid and simmer until it reaches your desired consistency. Taste and season with 1 salt and black pepper to taste. For the best possible flavor, allow to cool, refrigerate overnight, and reheat gently before serving.
NOTES
For truly exceptional results:
- Marinate the chicken for a full 12–24 hours — this step is non-negotiable for deep flavor.
- Rest the finished dish overnight in the fridge before serving. The flavors develop dramatically and the wine taste mellows beautifully.
- Use homemade beef stock if you can. It makes a noticeable difference in depth and color. Never use powdered stock.
- Sauté each ingredient separately — bacon, mushrooms, then onions. Adding them together causes steaming instead of browning, and you lose all that precious golden flavor.
- Keep the sauce slightly thinner than you want it when it comes out of the oven — roux-thickened sauces continue to thicken as they cool.
Serving suggestions: Creamy mashed potato · Buttered tagliatelle · Crusty sourdough or brioche · Crisp green salad with lemon vinaigrette
Storage: Keeps in the fridge for up to 4 days. Tastes even better on day 2 and 3. Freezes well for up to 3 months.