Share a romantic moment with this classic French dish for two. The chicken marinates overnight in wine and vegetables before being cooked to create a dish as tender as love itself.
Makes: 2 servings || Takes: 1 Hour and 30 Minutes
3 large carrots, cut lengthwise, then in thirds
1 large onion, diced
6 sprigs fresh thyme (or 1 1/2 teaspoons dried)
2 bay leaves
4 bone-in skin-on chicken thighs
2 cups wine
1 tablespoon olive oil
3 slices thick cut bacon, roughly chopped
1/4 cup flour
salt & pepper
2 cups button mushrooms, stems removed
1 1/2 cups chicken stock
Place the chicken thighs at the bottom of a large resealable container. Add in the carrots, onions, thyme and bay leaves. Pour wine over top, seal with the container’s lid and place in the fridge overnight (or at least 1 hour).
Preheat the oven to 350 degrees Fahrenheit.
Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium high heat. Add in bacon, and cook until crisp, about 5-7 minutes. Remove from pan and place on a plate with a paper towel. Set aside.
Grab the chicken and vegetable mixture from the fridge, and strain using a colander, reserving the liquid. Pat the chicken dry with paper towels and place in a large bowl, tossing with the flour. Salt and pepper each side of the chicken
Using the same skillet/dutch oven, heat over medium, and when the reserved bacon fat is hot in the pan, add the chicken thighs skin down, browning for 3-5 minutes on each side. Remove from skillet and set aside.
Add in the mushrooms and sauté for about 5 minutes, then set aside. Add in the carrots, onion, thyme and bay leaves, cooking until the onions are translucent, about 10 minutes. Add salt and pepper.
Pour in the reserved wine liquid, allowing to reduce by half. Add in the chicken stock and bring to a boil. Once boiling, add the chicken thighs back into the pan. Cover and transfer to the oven allowing to bake until the chicken is cooked through, about 30-50 minutes.
Remove from the oven. If the sauce isn’t thick enough, add some flour and heat for a few minutes on the stovetop. Serve in a stew bowl or over potatoes, topping with the mushrooms and bacon.