Chicken in Red Wine

Ingredients:

• 1 tbsp olive oil
• 120g pancetta or bacon lardons, cubed
• 8-10 chicken thighs and legs
• 1 onion, chopped
• 2 carrots, chopped
• 1-2 cloves garlic, chopped
• 80ml brandy or whisky
• 375ml red wine (your choice)
• 250ml chicken stock
• 8-10 sprigs thyme
• 1 tbsp butter
• 1.5 tbsp flour (or cornstarch for gluten-free)
• 250g mushrooms, sliced
• Salt and pepper to taste

Instructions:

1. Prep the Chicken and Bacon:

   • Preheat your oven to 120°C (250°F).
   • Heat olive oil in a large Dutch oven.
   • Fry the pancetta or bacon lardons until crispy. Remove and set aside.
   • Season the chicken thighs and legs with salt and pepper. Brown them in batches in the same pot, removing to a plate.

2. Sauté the Vegetables:

   • Add chopped onions and carrots to the pot with salt and pepper. Cook for 10 minutes.
   • Stir in the garlic and cook for 1 more minute.

3. Deglaze and Simmer:

   • Pour in the brandy or whisky and scrape the bottom of the pot to release any browned bits.
   • Add the browned chicken, bacon, red wine, chicken stock, and thyme sprigs.
   • Bring to a boil, then cover and transfer to the preheated oven for 55 minutes.

4. Thicken the Sauce and Add Mushrooms:

   • Once the chicken is cooked through, remove from the oven.
   • In a small bowl, whisk together melted butter and flour (or cornstarch).
   • Gradually whisk the butter-flour mixture into the sauce, stirring constantly until thickened.
   • Add sliced mushrooms to the pot. Season with salt and pepper to taste.
   • Return the pot to the oven, uncovered, for 10-15 minutes to allow the sauce to thicken further.

Tips:

• For a richer flavor, consider using bone-in, skin-on chicken thighs.
• Feel free to experiment with different types of red wine.
• Serve the stew over mashed potatoes, noodles, or crusty bread.