8 chicken thighs
3 tablespoons of olive oil
1 medium onion, chopped
3 tablespoons of all-purpose flour
5 green scallions, cut into pieces
4 cloves of garlic, minced
2 1/2 cups of dry red wine
2 1/2 cups of beef broth
1 1/2 teaspoons of tomato paste
5 sprigs of fresh thyme, 1 bay leaf, and 1 celery stalk tied with kitchen twine
250g of thick-cut bacon, cut into strips
250g of mushrooms, sliced into quarters
20 small white onions, peeled
Fresh parsley, chopped (for garnish)
8 chicken thighs
3 tablespoons of olive oil
1 medium onion, chopped
3 tablespoons of all-purpose flour
5 green scallions, cut into pieces
4 cloves of garlic, minced
2 1/2 cups of dry red wine
2 1/2 cups of beef broth
1 1/2 teaspoons of tomato paste
5 sprigs of fresh thyme, 1 bay leaf, and 1 celery stalk tied with kitchen twine
250g of thick-cut bacon, cut into strips
250g of mushrooms, sliced into quarters
20 small white onions, peeled
Fresh parsley, chopped (for garnish)
Dry the chicken thighs
Heat the olive oil in a large skillet and brown the chicken thighs on both sides for about 6 minutes
Add the chopped onion to the skillet and cook until it starts to caramelize
Powder the all-purpose flour over the chicken and stir to combine
Reduce heat and simmer, stirring occasionally, until the flour is lightly toasted
Add the green scallions, garlic, red wine, beef broth, tomato paste, thyme, bay leaf, celery stalk, salt, and black pepper (to taste)
Cook for about 30 minutes or until the chicken is tender
Remove the chicken from the skillet and set aside
Strain the sauce through a fine-mesh sieve to remove any excess fat
If the sauce is too thick, dilute with a little water
If it's too thin, simmer to reduce
Reserve the sauce
Cook the small white onions in boiling water until they're tender
Drain and set aside
Fry the bacon in a medium skillet until crispy
Remove the bacon from the skillet with a slotted spoon and drain on paper towels
Save 2 tablespoons of the bacon fat and pour it into a large skillet
Add the mushrooms to the skillet and cook for a few minutes
Season with salt and black pepper (to taste)
Remove the mushrooms with a slotted spoon and set aside
Fry the small white onions in the same skillet for about 5 minutes
Combine the cooked chicken, mushrooms, bacon, and sauce
Serve hot.
