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Chef Notes
Ingredients
Steps
My rendition of the classic French dish of red wine braised chicken with bacon and mushrooms. I used our Porcini Paradiso spice blend that pairs perfectly with this recipe and really takes it to the next level. This stew feels like a warm hug and makes for the ultimate comfort food.
Step 1 -
Preheat oven to 350 F.
Step 2 -
Add bacon and 1/2 cup of water to a Dutch oven over medium high heat. Simmer until water is evaporated and then fry the bacon until crispy. Remove to a plate lined with paper towel.
Step 3 -
Sear chicken legs in bacon fat in batches until nicely golden brown, about 5-8 minutes. Remove to the side.
Step 4 -
Sauté onions in the bacon/chicken drippings over low heat slowly caramelizing them for about 15 min.
Step 5 -
Add garlic followed by Porcini Paradiso. Stir and cook until fragrant, about 1 minute. Add flour and stir to combine.
Step 6 -
Add wine and increase the heat to medium/medium high to deglaze the pan; scrape up any bits stuck to the bottom.
Step 7 -
Add chicken thighs and chicken stock and season with salt. Bring to a simmer and then cover.
Step 8 -
Put covered pot in oven and cook for for 1 hour. (meat thermometer in thickest part of thigh should read 165 F – if you don’t have one, 1 hour should be plenty of time)
Step 9 -
While chicken legs are cooking. Sauté the mushrooms in a touch of olive oil and a sprig if thyme. Season with salt
Step 10 -
When chicken is done, remove from oven and stir in the mushrooms. Garnish with thyme.
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