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Ingredients

• 1.6kg (3.5 lb) chicken, cut into 8 pieces (2 breasts, 2 legs, 2 thighs, 2 wings)
• 3 carrots, sliced
• 2 ribs celery, sliced
• 1 onion, diced
• 4 cloves garlic, mashed
• 3 sprigs fresh thyme
• 1 bottle red wine
• 4 oz (113 g) bacon, diced
• 1 lb (450 g) button or cremini mushrooms, trimmed
• 2 cups chicken stock
• 16 pearl onions
• 2 tablespoons butter (30 g)
• 2 tablespoons olive oil (30 mL)
• 1 tablespoon flour (10 g)

Place chicken, carrots, celery, onion, g

01

Marinate Chicken

  1. Place chicken, carrots, celery, onion, garlic, and thyme in a bowl.

  2. Pour wine over, cover, and refrigerate overnight.

02

Garnishes

  1. In a cold skillet, cook bacon over low heat until lightly browned. Remove and set aside.

  2. Add mushrooms to the bacon fat, cook on medium-high for 5 minutes. Set aside with bacon.

  3. Boil stock, add pearl onions, simmer 20 minutes, then set aside with bacon and mushrooms.

In a cold skillet, cook bacon over low h
Remove chicken from marinade, pat dry. S

03

Cook the Chicken

  1. Remove chicken from marinade, pat dry. Strain marinade, discard vegetables.

  2. Heat butter and olive oil in a saucepan over high heat.

  3. Brown chicken, skin side down, in batches (8–10 minutes). Flip, cook 5 minutes.

  4. Remove chicken, whisk flour into pot, then add reserved stock and marinade. Bring to boil.

04

Finish Chicken

  1. Add chicken legs, thighs, and wings, cover, cook on low for 20 minutes.

  2. Add breasts, bacon, mushrooms, and pearl onions.

  3. Cook uncovered for 25–30 minutes until chicken is cooked through.

Add chicken legs, thighs, and wings, cov
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