Willamette Valley Pinot Noir Braised Chicken
Chicken thighs slow-braised in Willamette Valley Pinot Noir with mushrooms and pearl onions.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •Dutch oven
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 27
- carbs
- 12
- protein
- 34
- calories
- 460
Instructions
- 1
Sprinkle salt and pepper all over the chicken thighs.
- 2
Cook the bacon in a Dutch oven over medium heat until the fat melts. Take the bacon out and set it aside.
- 3
Cook the chicken thighs skin-side down in the bacon fat until golden. Flip them over briefly, then remove them.
- 4
Add the pearl onions and mushrooms to the pot. Cook until they turn brown.
- 5
Stir in the garlic. Cook for 30 seconds until you can smell it.
- 6
Pour in the Pinot Noir. Scrape up any browned bits stuck to the bottom of the pot.
- 7
Put the chicken back in the pot. Add the stock and thyme, then bring the liquid to a gentle simmer.
- 8
Cover with a lid and cook on low heat for 40-45 minutes until the chicken is tender.
- 9
Stir in the butter to make the sauce rich. Taste and add more salt or pepper if needed before serving.
Chef's tips
Pick a Pinot Noir you enjoy drinking, as the flavor gets stronger as it cooks down. Simmer the sauce uncovered if it looks too thin before serving.
Storage
Refrigerate in an airtight container for up to 3 days.
Reheating
Reheat gently on the stovetop over low heat.
Common mistakes to avoid
- •Skipping the browning step, which ruins the deep flavor and texture.
- •Boiling the pot hard instead of simmering gently, which makes the meat tough.
Serving suggestions
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