About this recipe:The French classic recipe calls for an old rooster but trust me, chicken legs or thighs with the bone in and the skin left on will work just as well. Don't be tempted to use chicken breasts as the braised thighs will give you much more flavour.
6 bone-in, skin-on chicken thighs
1 pinch coarse salt and freshly ground black pepper to taste
225g bacon, sliced into 1cm pieces or lardons
10 large button mushrooms, quartered
1/2 large onion, diced
2 shallots, sliced
2 teaspoons plain flour
2 teaspoons butter
355ml red wine
6 sprigs fresh thyme
235ml chicken stock
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Season chicken thighs all over with salt and black pepper.
Place bacon in a large, oven-proof pan or casserole pot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon with a slotted spoon onto kitchen paper, leaving bacon grease in the pan.
Increase heat to high and place chicken, skin-side down, into the pan you cooked the bacon. Cook until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon fat from the pan.
Lower heat to medium-high; saute mushrooms, onion and shallots with a pinch of salt in the hot pan until golden and caramelised, 7 to 12 minutes.
Stir flour and butter into the pan with the onion until completely incorporated, about 1 minute.
Pour red wine into the pan and bring to the boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture; simmer until wine has reduced by about a third, 3 to 5 minutes. Add chicken stock and set chicken thighs into pan; bring to a simmer.
Cook chicken in the preheated oven for 30 minutes. Spoon the juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 74 degrees C (165 degrees F). Transfer chicken to a serving platter.
Place pan over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and pepper; remove and discard thyme. Pour sauce over chicken.