Step by step
Method
8 steps- 01
Pat chicken completely dry and season. Cook lardons in a heavy casserole until crisp; lift out, leaving the rendered fat.
- 02
Brown chicken skin-side down in batches for 6–8 minutes, then 2 minutes on the second side. Do not crowd the pan; transfer to a tray.
- 03
Add diced onion and carrots; cook 7 minutes. Stir in garlic, tomato purée and flour for 1 minute.
- 04
Pour in wine gradually, scraping up the browned fond. Boil for 8–10 minutes to reduce by about one third.
- 05
Add stock, bay, thyme and lardons. Nestle in chicken with skin above the liquid. Cover and braise in a 165°C oven for 50 minutes, then uncover for 20 minutes.
- 06
Meanwhile, brown mushrooms in 1 tablespoon butter over high heat. In another pan, glaze pearl onions with remaining butter, sugar, a pinch of salt and 100 ml water until tender.
- 07
Transfer chicken to a warm platter. Skim excess fat and simmer sauce for 8–12 minutes until it coats a spoon; return mushrooms and onions.
- 08
Nestle chicken back into the sauce, warm through and finish with parsley.
Cook's notes
Make it excellent
- Use a wine you would happily drink; harsh wine produces harsh sauce.
- Browning in batches creates fond, the flavour base of the finished braise.
- The dish tastes even better the next day after the sauce has matured.
Serve it with
Buttery mashed potatoes, crusty bread or broad egg noodles and a green salad.
Store & reheat
Refrigerate for up to 3 days. Reheat gently in the casserole, adding a splash of stock if the sauce is too thick.
Helpful cooking questions and genuine results are welcome.