Name: Rustic French Chicken Braised Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: French
Ingredients: 6 bone-in, skin-on chicken thighs; Salt and freshly ground black pepper, to taste; 6 slices thick-cut bacon, chopped; 1 pound mushrooms, halved; 1 large onion, chopped; 4 shallots, halved; 2 tablespoons all-purpose flour; 2 tablespoons unsalted butter; 3 cups Burgundy or Pinot Noir wine; 4 sprigs fresh thyme; 2 cups chicken broth

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Introduction

This Rustic French Chicken Braised is a comforting, flavorful dish that combines tender chicken thighs with rich mushrooms, bacon, and a savory wine sauce. Perfect for a cozy dinner, it delivers deep, layered flavors that will impress family and friends.

A rustic, deep pan filled with a rich stew made of four browned chicken thighs sitting in a dark, glossy sauce. Around them are whole small onions, caramelized to a light golden color, and many sautéed whole mushrooms with a deep brown sear. Onion slices add a soft texture and light tan color, scattered between the chicken and mushrooms. Fresh green sprigs of thyme rest lightly on top, adding a touch of green contrast. The pan has a worn, dark interior with a pale gray handle, all placed on a rough wooden table near a window with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 bone-in, skin-on chicken thighs
Salt and freshly ground black pepper, to taste
6 slices thick-cut bacon, chopped
1 pound mushrooms, halved
1 large onion, chopped
4 shallots, halved
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
3 cups Burgundy or Pinot Noir wine
4 sprigs fresh thyme
2 cups chicken broth

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: Pat the chicken thighs dry and season them generously with salt and freshly ground black pepper.
Step 3: In a large Dutch oven over medium heat, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the bacon drippings in the pot.
Step 4: Add the chicken to the bacon fat, skin side down, and brown for about 5 minutes on each side until golden. Remove the chicken and set aside.
Step 5: Add the mushrooms, chopped onion, and halved shallots to the pot. Sauté until caramelized, about 8 to 10 minutes.
Step 6: Stir in the flour and butter until the vegetables are coated and the mixture is slightly thickened.
Step 7: Return the chicken and crispy bacon to the pot.
Step 8: Pour in the wine, add the fresh thyme sprigs, and add enough chicken broth until the chicken is just covered.
Step 9: Bring the mixture to a simmer, then transfer the pot uncovered to the oven. Braise for 30 minutes, basting the chicken occasionally.
Step 10: Remove the pot from the oven and place it back on the stovetop. Simmer uncovered for 10 to 15 minutes until the sauce thickens to your desired consistency.
Step 11: Serve hot with mashed potatoes, crusty French bread, or egg noodles to soak up the delicious sauce.

Tips & Variations

Use a dry red wine like Burgundy or Pinot Noir for the best flavor, or substitute with a good-quality grape juice and a splash of vinegar for a non-alcoholic version.
For a richer sauce, add a splash of heavy cream at the end of cooking.
Feel free to add pearl onions or carrots with the mushrooms for extra texture and sweetness.

Storage

Store leftover braised chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent drying out. The flavors often deepen after a day, making it excellent for next-day meals.

How to Serve

A round blue cast iron pot filled with four browned, crispy chicken thighs on top, each well-seasoned with herbs. Around and beneath the chicken are several thick slices of caramelized white onions and whole brown mushrooms mixed in a rich, dark brown sauce. Some fresh green thyme sprigs lie along the chicken. The pot sits on a wooden board with a spoon beside it. The background shows a window and a dark countertop with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Chicken thighs are preferred for their flavor and tenderness during braising, but you can use chicken breasts. Adjust cooking time accordingly, as breasts may dry out if overcooked.

What can I serve alongside this dish?

This braised chicken pairs beautifully with mashed potatoes, crusty bread, egg noodles, or even steamed green vegetables to balance the richness of the sauce.