Ingredients (6-8 servings)

• 1.5–1.7 kg chicken, deboned and cut into pieces
• 125 g lardons
• 600 ml red wine (Pinot Noir)
• 200 ml chicken stock
• 2 carrots, sliced
• 12–15 pearl onions
• 250 g mushrooms, halved
• 3 garlic cloves, crushed
• 1.5 tbsp tomato paste
• 1.5 tbsp flour
• 30 g butter
• 4 sprigs thyme
• 2 bay leaves
• Salt & pepper
• Parsley

Instructions

1. Brine chicken: 6–8 h in 1.5 L water + 60 g salt. Drain and dry thoroughly.
2. Roast bones: 220°C for 30–40 min until deeply browned.
3. Make stock: Simmer roasted bones with 500–700 ml water (cover), 1 onion, garlic, thyme and bay leaf for 2–3 h. Strain.
4. Brown lardons: Cook in a pot until browned. Remove.
5. Brown chicken: Brown in the bacon fat in batches. Remove.
6. Sauté vegetables: Cook carrots and onions for 5 min. Add garlic and tomato paste; cook 1 min.
7. Flour: Stir in flour and cook for 2 min.
8. Deglaze: Add 600 ml wine and scrape the bottom. Add 200 ml chicken stock.
9. Braise: Return chicken and lardons. Cover and cook at 160°C for 45–60 min (oven).
10. Mushrooms: Sauté mushrooms in butter until browned. Add during the last 15–20 min.
11. Finish: Remove chicken. Reduce sauce uncovered if necessary. Season with salt and pepper. Return chicken and garnish with parsley.