Ingredients
- chicken thigh 800.0 g
- bacon 100.0 g
- button mushrooms 250.0 g
- carrots 200.0 g
- shallots 150.0 g
- garlic 20.0 g
- thyme 2.0 tsp
- parsley 5.0 g
- red wine 500.0 ml
- Beef Stock, Cube 1.0 unit
- Water 250.0 ml
- cognac 30.0 ml
- butter 30.0 g
- all-purpose flour 30.0 g
Cooking Instructions
Clean and slice mushrooms, peel and halve shallots, and cut carrots into 2cm thick rounds.
SAFETY: Pat the chicken thighs dry with paper towels; ensure all surfaces that touch raw chicken are sanitized.
Dice the bacon and sauté in a large heavy-bottomed pot over medium heat until crispy; remove bacon and set aside.
SAFETY: In the same pot, sear the raw chicken thighs in the bacon fat until the skin is golden brown; remove chicken and set aside.
Add mushrooms, carrots, and shallots to the pot and sauté for 5-7 minutes until the vegetables soften and take on color.
Add minced garlic and thyme to the vegetables, stirring for 1 minute until fragrant.
Once combined with the sauce and braised, plate the chicken and vegetables and garnish with freshly chopped parsley.
Dissolve the beef stock cube in the warm water to create a concentrated stock.
Pour the cognac into the pot used for vegetables to deglaze, scraping up all the brown bits from the bottom.
Add the red wine and beef stock to the pot; bring to a light boil and then reduce to a simmer.
Return the chicken, bacon, and vegetables to the sauce; cover and slow-cook on low heat for 60-90 minutes.
In a small bowl, mash the butter and flour together to form a smooth paste (beurre manié).
Whisk the butter-flour paste into the simmering wine sauce in small increments until the sauce is thick and glossy.
Adjust seasoning with salt and pepper to taste before ladling the rich red wine sauce over the chicken.