A timeless French classic consisting of chicken slowly braised in red Burgundy wine with pearl onions, mushrooms, and lardons.
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the chicken pieces in the red wine with the bouquet garni and garlic overnight.
In a heavy Dutch oven, the lardons until crisp. Remove and set aside.
Remove the chicken from the wine, pat dry, and in the bacon fat until deeply browned.
Pour the wine marinade over the chicken, bring to a , then reduce to a . Cover and for 1.5 hours .
While the chicken cooks, sauté the pearl onions and mushrooms in butter until golden.
Add the onions, mushrooms, and lardons to the pot in the last 15 minutes . Thicken the sauce with a beurre manié if needed.
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