Chicken braised in red wine with mushrooms, lardons and pearl onions. A rustic Burgundian classic that rewards patience.
2 hrTotal time
4Serves
4Steps
FrenchCuisine
Method
- Prep
Marinate chicken
Season chicken and marinate in wine with thyme for at least 2 hours. Drain, reserving the wine.
Why: Wine marinade tenderises and seasons the meat.
Cook from here - Finish
Brown everything
Crisp lardons, then brown chicken in batches. Sauté carrots, onions and mushrooms until golden.
Why: Layered browning builds a deep sauce.
Cook from here - Serve
Thicken and braise
Stir in tomato paste and flour. Add reserved wine and stock. Return chicken, cover and simmer 45 minutes.
Why: A gentle simmer keeps the meat juicy.
Cook from here - Serve
Reduce and serve
Remove lid and simmer 20 minutes until sauce coats a spoon. Swirl in butter off heat and rest 10 minutes.
Why: Reduction concentrates the wine flavour.
Cook from here
Chef's tip
Use a wine you'd happily drink — the flavour concentrates as the sauce reduces.
