Ingredients
- 6-8 bone in chicken thighs
- 4 slices bacon chopped
- 2 cups red wine
- 1 cup chicken stock
- 2 carrots sliced
- 1 onion diced
- 3 garlic cloves minced
- 1 Tbsp tomato paste
- 1 bay leaf, 2-3 sprigs of thyme
salt/pepper to taste
mushrooms optional
Instructions
- cook bacon;
- sear chicken thighs until golden in drippings, set aside.
- Add onion, carrots, garlic. Saute until fragrant.
- Stir in tomato paste and deglaze with wine.
- Return chicken and bacon; add aromatics and stock.
- Cover and simmer 45-60 minutes.
Pro-tip: dice veggies first
This recipe used a Cabernet Sauvignon Red Wine aged in bourbon barrels. Searing meat before you braise it, in any recipe, will give your dish more flavor. The same can be said about a bay leaf. It adds that little extra something to any dish. When you are comfortable with the recipe, swap out the protein or the wine and try something new.
Le Creuset Cast Iron is the modern version to grandma’s Iron Skillet. It’s not just for cooking, it’s an heirloom.
