When I made this, it was a little too salty but really tasty. I also made a side of grits to go with it. This is definitely a great meal for a chilly winter evening.
Serves 4 to 6
1 bottle fruity, smooth, medium-bodied red wine (Cooks Illustrated said to use a Pinot Noir)
2 cups low-sodium chicken broth
10 sprigs fresh parsley leaves (I didn't have this and it was still good)
2 tablespoons minced fresh parsley leaves
2 sprigs fresh thyme
1 bay leaf
4 ounces bacon, preferably thick-cut, cut crosswise into 1/4-inch pieces (oops, I may have used more bacon when I made mine)
2 1/2 pounds boneless, skinless chicken thighs , trimmed of excess fat and cut in half crosswise
Table salt and ground black pepper
5 tablespoons unsalted butter (I used salted butter and this may have been why it was too salty)
24 frozen pearl onions , thawed, drained, and patted dry (about 1 cup) (I used diced oion)
8 ounces mushrooms , wiped clean, stems trimmed, halved if small and quartered if large
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1. Bring all but 1 tablespoon wine (reserve for later use), broth, parsley sprigs, thyme, and bay to simmer in large saucepan over medium-high heat. Cook until reduced to 3 cups, about 25 minutes. Discard herbs.
2. Meanwhile, cook bacon in large Dutch oven over medium heat until browned, 7 to 8 minutes. Using slotted spoon, transfer bacon to paper-towel-lined plate. Reserve 2 tablespoons fat in small bowl; discard remaining fat.
3. Lightly season chicken with salt and pepper (remember to do this lightly). Cook chicken in 1 T of bacon fat.
4. Melt 3 tablespoons butter in now-empty Dutch oven over medium-high heat. Stir occasionally, until lightly browned, 5 to 8 minutes. Reduce heat to medium, add garlic, and cook until fragrant, about 30 seconds. Add tomato paste and flour; cook, stirring frequently, until well combined, about 1 minute.
5. Add reduced wine mixture, scraping bottom of pot; add 1/4 teaspoon pepper. Return chicken, any accumulated juices, and reserved bacon to pot; increase heat to high and bring to boil. Reduce heat to medium-low, cover pot, and simmer until chicken is tender, about 25 minutes, stirring halfway through cooking time.
6. Using slotted spoon, transfer chicken to large bowl; tent with foil to keep warm. Increase heat to medium-high and simmer sauce until thick and glossy and measures 3 1/4 cups, about 5 minutes. Off heat, stir in remaining 2 tablespoons butter and reserved 1 tablespoon wine. Season to taste with salt. Return chicken to pot and top with minced parsley. Serve immediately.
VERY rich ... this adds a nice, different taste to everyday meals.
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