Classic chicken in red wine

Votes: 2

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

Chicken in wine (or cock-o-wen) is a classic French dish. Chicken pieces are fried in bacon fat until crispy, then simmered with seasoned red wine along with fried mushrooms and vegetables. A high-quality wine of the same brand that will be served with the dish is typically used. The wine sauce is thickened with a small amount of flour. The combination of red wine, spices, mushrooms, and fried bacon gives the chicken a stunning flavor, filling your home with a magical aroma. Chicken in red wine is perfect for holidays and Sunday family dinners.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 pieces of chicken (drumsticks and thighs)
8 slices bacon, cut crosswise into thin strips
2 tbsp. l. olive oil
1.5 tsp coarse salt + extra for chicken
450 g frozen pearl onions, thawed
8 cloves garlic, crushed
450 g of champignons, cut in half
3 potatoes, peeled and cut into large round slices (into 3 pieces)
3 carrots, peeled and cut into 2.5cm pieces.
1/3 cup flour
4 sprigs of fresh thyme
2 bay leaves
2.5 cups rich red wine
2 cups lightly salted chicken broth
0.5 cup fresh parsley leaves, coarsely chopped
3 tablespoons red wine vinegar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken, bacon, onion sets, champignon mushrooms, potato, carrot, red wine, wine vinegar, bay leaf, thyme, flour

Cooking the dish according to the recipe:

In a large Dutch oven, cook the bacon in olive oil over medium heat until crispy, about 8 minutes. Remove with a slotted spoon. Season the chicken generously with salt and black pepper and cook in two batches in the rendered bacon fat. Discard about half the fat from the Dutch oven, then add the onion, garlic, and mushrooms. Cook over medium heat until the mushrooms are golden brown, about 8 minutes. Add the potatoes and carrots. Then stir in 1.5 teaspoons of salt and the flour; stir to coat the vegetables completely.
Pour in the wine and chicken broth and stir to remove any lumps. Add the chicken, thyme, bay leaf, and half the bacon. Bring to a boil, then reduce the heat. Cover and simmer until the chicken and vegetables are almost tender, about 40 minutes. Remove the lid and simmer until the sauce thickens, about 10 more minutes.