French Food Dishes Pitchers | Recipes By Chef Ricardo

Marinate chicken in red wine with thyme and bay leaves for at least 2 hours.

Preheat oven to 350°F.

Cook bacon in a large Dutch oven over medium heat until crispy; remove and set aside.

In the bacon fat, brown the marinated chicken pieces on all sides; remove and set aside.

Sauté onions, carrots, and garlic in the same pot until softened, about 5 minutes.

Add mushrooms and cook until browned, about 4 minutes.

Sprinkle flour over the vegetables and stir to combine, cooking for 2 minutes.

Pour in the marinated wine and chicken broth, stirring to combine.

Return the chicken and bacon to the pot, season with salt and pepper, and bring to a simmer.

Cover and transfer pot to the oven; cook for 1.5 hours until chicken is tender.

Remove from oven and let rest for 10 minutes before serving.

Garnish with chopped parsley before serving.

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