What's the point of cooking at home anymore?

Ingredients

• 8 pieces Bone‑in Chicken Thighs (skin on, trimmed)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 4 slices Bacon (cut into 1‑inch pieces)
• 2 tablespoons All‑Purpose Flour (for dusting chicken)
• 2 cups Red Wine (dry Burgundy or similar)
• 1 cup Chicken Stock (low‑sodium)
• 2 large Carrots (peeled and cut into 1‑inch pieces)
• 12 pieces Pearl Onions (peeled)
• 3 cloves Garlic (minced)
• 8 oz Mushrooms (button or cremini, quartered)
• 4 sprigs Fresh Thyme (leaves stripped)
• 1 piece Bay Leaf
• to taste Salt (prefer sea salt)
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare Ingredients

   Pat the chicken thighs dry, season with salt and pepper, then dust lightly with flour. Trim bacon and cut carrots, peel pearl onions, mince garlic, and quarter mushrooms.

   Time: PT10M

2. Brown Bacon and Chicken

   Heat olive oil in the Dutch oven over medium‑high heat. Add bacon pieces and render until crisp, then remove with a slotted spoon. Increase heat, add chicken thighs skin‑side down and brown 4‑5 minutes per side. Transfer chicken and bacon to a plate.

   Time: PT10M

   Temperature: Medium‑high

3. Sauté Vegetables

   Add carrots, pearl onions, and mushrooms to the pot. Sauté 5 minutes until lightly caramelized. Add garlic and cook 30 seconds more.

   Time: PT7M

   Temperature: Medium

4. Deglaze with Wine

   Pour in the red wine, stirring to loosen any remaining fond. Bring to a simmer and let reduce by about one‑third, roughly 5 minutes.

   Time: PT5M

   Temperature: Medium

5. Add Stock and Herbs

   Stir in chicken stock, thyme leaves, and bay leaf. Return the browned chicken and bacon to the pot, nestling them into the liquid.

   Time: PT2M

6. Simmer

   Reduce heat to low, cover the Dutch oven, and let the stew simmer gently for 1 hour 30 minutes, or until the chicken is fork‑tender and the sauce has thickened.

   Time: PT1H30M

   Temperature: Low

7. Finish and Serve

   Remove bay leaf. Taste and adjust seasoning with salt and pepper. Serve hot over mashed potatoes, rice, or crusty bread.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

30 g

Carbohydrates

12 g

Fat

24 g

Fiber

2 g