Recipe

Instructions

1. Marinate chicken: Combine chicken pieces, pearl onions, bay leaf, thyme, and red wine in a large container. Cover and refrigerate for 12-24 hours.
2. Remove chicken from marinade and pat dry. Strain and reserve the marinade liquid and aromatics.
3. Season chicken with salt and pepper. Heat vegetable oil in a large pot and brown chicken pieces on all sides. Remove and set aside.
4. In the same pot, cook bacon until crispy. Remove and set aside.
5. Add butter to the pot and sauté mushrooms until golden. Remove and set aside.
6. Add garlic and tomato paste to the pot, cook until fragrant.
7. Stir in flour and cook for 1-2 minutes.
8. Gradually add reserved marinade and beef stock, stirring constantly to prevent lumps.
9. Return chicken, bacon, pearl onions, and herbs to the pot. Simmer covered for 1 hour or until chicken is tender.
10. Add mushrooms and cook for additional 15 minutes.
11. Season with salt and pepper to taste.
12. Garnish with parsley and serve with mashed potatoes.