Prepare Chicken overnight. Place Chicken and herbs (oregano, thyme and rosemary if you have it) in big bowl. I tie the herbs together and drop it in. Add half the bottle of wine. You can add all the wine if you want, it depends on how deep your bowl is. Refrigerate it over night.
Prep Chicken for Cooking:
Dry chicken with paper towels. Place in a pan. Add salt and pepper (or whatever seasoning you want).
Cook First Batch
Add Bacon to Dutch Oven and cook until crispy brown.
2. Remove Bacon and set to the side.
Cook Second Batch
Add chicken to Dutch Oven (you can bread the chicken or throw in some flour over the chicken as it cooks). Cook till a bit brown on every side.
2. Remove chicken and set to the side.
Prepare the Stew:
Throw in diced onions, cook till brown.
Add garlic and carrots, let cook a little. Once garlic is cooked (1 minute), add wine marinade, the rest of the bottle of wine and herbs.
Add chicken stock and let the stew simmer for about 10-15 minutes. It needs to become a thick. You can add the Beurre Manié and tomato paste so it thickens.
The Skillet Phase
In a separate skillet, add Olive oil and butter et it get hot.
Add Pearl Onions and Mushrooms let brown but don’t cook all the way.
Chicken au Vin Build
Once pearl onions and mushrooms are slightly brown, add it to the stew in the Dutch Oven. Let it cook for 10 minutes.
Add chicken and bacon to the stew. Add more salt to taste.
Let simmer for 1 hour.
Recipe Notes
*Make sure not to over cook the mushrooms and pearl onions. Please subscribe to my channel – Driftlands YouTube