Equipment
Ingredients
Chicken & Braise Base
- 1500 g whole chicken, cut into 8 pieces, bone-in and skin-on
- 150 g thick-cut bacon, diced into lardons
- 750 ml dry red wine
- 250 ml chicken stock
- 60 ml cognac
Aromatics
- 1 yellow onion, chopped
- 2 carrot, chopped
- 4 garlic, minced
- 30 g tomato paste
- 5 g fresh thyme, tied in a bundle
- 1 bay leaf
Garnish
- 200 g pearl onions, peeled
- 250 g cremini mushrooms, quartered
- 30 g unsalted butter
Thickener (Beurre Manié)
- 30 g unsalted butter, softened
- 30 g all-purpose flour
Nutrition (per serving)
Method
Place the diced bacon in a cold Large Dutch oven. Turn the heat to medium and render the fat until the bacon is crispy. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pot.
Season the chicken pieces with salt and pepper. Working in batches to avoid crowding, place the chicken skin-side down in the hot bacon fat. Sear until deeply browned on all sides. Transfer the seared chicken to the plate with the bacon.
Add the chopped yellow onion and carrots to the Dutch oven. Sauté until the onions are softened and lightly browned. Stir in the minced garlic and tomato paste, cooking for one more minute until fragrant and slightly darkened.
Return the chicken and bacon to the pot. Pour in the cognac. Off the heat, carefully ignite the cognac with a long match to flambé, or simply simmer vigorously to burn off the raw alcohol.
Pour in the red wine and chicken stock. Add the thyme bundle and bay leaf. Bring the liquid to a boil, then immediately reduce the heat to low, cover the pot, and gently simmer until the chicken is tender and registers an internal temperature of 74°C/165°F.
While the chicken braises, heat 30g of butter in a skillet over medium-high heat. Add the peeled pearl onions and mushrooms. Sauté until deeply browned and tender. Set aside.
Once the chicken is fully cooked, use tongs to transfer the meat to a warm platter. Discard the thyme and bay leaf. Bring the remaining sauce in the Dutch oven to a vigorous boil. In a small bowl, mash the softened butter and flour together to create a beurre manié. Whisk this mixture into the boiling sauce and let it cook until thickened and glossy.
Return the chicken, sautéed mushrooms, and pearl onions to the Dutch oven with the thickened sauce. Simmer gently for 5 minutes to reheat and meld the flavors together before serving.
Chef's Notes
- For the deepest flavor, marinate the raw chicken pieces in the red wine along with the aromatics overnight in the refrigerator before cooking.
- Choosing the right wine is crucial; use a dry, medium-bodied red like Pinot Noir or a traditional Burgundy that you would actually enjoy drinking in a glass.
- Browning the chicken properly in the rendered bacon fat builds the foundational fond on the bottom of the pot, which is essential for a rich, deeply flavored sauce.
- Preparing the mushroom and pearl onion garnish separately ensures they retain their distinct texture and beautifully caramelized flavors rather than becoming mushy in the braise.
- To easily peel pearl onions, blanch them in boiling water for 60 seconds, then shock in ice water. Squeeze the root end, and the onion will slip right out.
Storage
Refrigerator: 4 days — Flavors deepen significantly on the second day.
Freezer: 3 months — Freeze without the mushrooms for best texture.
Reheating: Gently simmer on stovetop until heated through to an internal temperature of 74°C.
