Red Wine-Braised Chicken with Rosemary and Mushrooms Recipes
A comforting pot of chicken braised in rich red wine and balanced by earthy mushrooms, salty and smoky bacon, and woodsy rosemary. Serve over pasta, grains, gnocchi, or soft polenta.
- 1 tablespoon olive oil
- 5 slices bacon (chopped into about 1/2″ pieces)
- 2-4 pieces chicken
- salt and freshly ground pepper
- 1 onion (sliced)
- 1/2 teaspoons salt
- freshly ground pepper (to taste)
- 1/2 shallot (sliced)
- 3 cloves garlic (minced)
- 1/4 cup whiskey (Brandy, or Cognac)
- 375 ml red wine (half a bottle, you know what to do with the other half.. something cheap will work fine here, just not TOO cheap)
- 3 sprigs fresh rosemary
- 1 cup rich chicken stock
- 2 tablespoons butter (room temperature, divided)
- 1 1/2 tablespoons flour
- 1 cup sliced mushrooms (ideally shiitake, oyster, or cremini (add more if you’re a mushroom-lover!))
- pasta (grains, gnocchi, or soft polenta to serve)
- Preheat the oven to 250 degrees F.
- Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
- Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon.
- Add the onions, 1/2 teaspoons salt, and freshly ground pepper, to taste, to the pan and cook over medium heat for 5 minutes, stirring occasionally. Add the shallot and continue to cook about 5 – 7 minutes, until the onions are lightly browned and shallots are soft. Add the garlic and cook for 1 more minute. Add the whiskey (being careful to tilt pan away from your face) and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and rosemary and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is JUST not pink. Remove from the oven and place on top of the stove.
- Mash 1 tablespoon of butter and the flour together and stir into the stew. If necessary, microwave for a few seconds at a time to mash well. In a medium sauté pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.
Rated : 5 from 6 votes
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