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Rustic French Chicken Braised Recipe

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★★★★★

4.6 from 50 reviews

This Rustic French Chicken Braised recipe features tender bone-in, skin-on chicken thighs slowly cooked with bacon, mushrooms, shallots, and onions in a rich Burgundy wine sauce. The braising technique allows the flavors to meld beautifully while keeping the chicken moist and flavorful, making it an ideal comforting and elegant meal perfect for dinner parties or cozy family meals.

Ingredients

Scale

Chicken and Seasoning

  • 6 bone-in, skin-on chicken thighs
  • Salt and freshly ground black pepper, to taste

Bacon and Vegetables

  • 6 slices thick-cut bacon, chopped
  • 1 pound mushrooms, halved
  • 1 large onion, chopped
  • 4 shallots, halved

Thickening and Flavoring

  • 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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for the braising step.
  2. Season Chicken: Pat the chicken thighs dry using a paper towel to ensure browning, then season liberally with salt and freshly ground black pepper on all sides.
  3. Cook Bacon: In a large Dutch oven over medium heat, cook the chopped bacon until it’s crispy. Once done, remove the bacon pieces with a slotted spoon and set aside, leaving the rendered bacon fat in the pot.
  4. Brown Chicken: Place the chicken thighs skin-side down in the bacon fat and brown them on both sides, about 5 minutes per side, until golden. Remove the browned chicken and set aside.
  5. Sauté Vegetables: Add the halved mushrooms, chopped onion, and halved shallots to the pot. Cook them until caramelized and softened, approximately 8–10 minutes, stirring occasionally.
  6. Add Flour and Butter: Stir in the all-purpose flour and unsalted butter, coating the vegetables well. This will help thicken the sauce as it cooks.
  7. Return Chicken and Bacon: Place the browned chicken thighs and crispy bacon back into the pot, nestling them among the vegetables.
  8. Add Liquids and Herbs: Pour in the Burgundy or Pinot Noir wine followed by the fresh thyme sprigs. Add chicken broth until the chicken is just covered by the liquid.
  9. Simmer and Oven-Braise: Bring the mixture to a simmer on the stovetop, then cover the Dutch oven and transfer it to the preheated oven. Bake uncovered for 30 minutes, basting the chicken occasionally with the sauce to keep it moist and flavorful.
  10. Reduce Sauce: Remove the pot from the oven and place it back on the stovetop. Simmer uncovered for an additional 10–15 minutes until the sauce thickens to your desired consistency.
  11. Serve: Serve the rustic French braised chicken hot with side dishes like creamy mashed potatoes, crusty French bread, or egg noodles to soak up the rich wine sauce.

Notes

  • Using bone-in, skin-on chicken thighs provides more flavor and moisture during braising.
  • For best results, use a full-bodied red wine such as Burgundy or Pinot Noir to enrich the sauce.
  • Be careful not to overcook the chicken during browning to ensure tenderness after braising.
  • Basting the chicken occasionally during oven braising keeps the skin moist and flavorful.
  • This dish pairs wonderfully with rustic sides like mashed potatoes, noodles, or baguette slices.

Keywords: rustic French chicken braised, braised chicken thighs, Burgundy wine chicken, French country cooking, chicken with mushrooms and bacon

Find it online: https://thedishspot.com/rustic-french-chicken-braised-recipe/