Ingredients:

  • 4 Bone-in, skin-on Chicken Thighs (approx. 200–225 g each)
  • Coarse Sea Salt & Black Pepper, To taste
  • 2 Tbsp Olive Oil (or rapeseed oil)
  • 4 oz Smoked Lardons (or thick-cut bacon)
  • 1 medium Yellow Onion, diced
  • 2 medium Carrots, peeled and diced
  • 2 medium Celery Stalks, diced
  • 3 large Garlic Cloves, minced
  • 8 oz Portobello Mushrooms, sliced
  • 1 Tbsp Tomato Paste (double concentrated)
  • 1 cup Dry Red Wine (e.g., Pinot Noir or Merlot)
  • 2 cups Chicken Stock (low sodium)
  • 1 Tbsp All-Purpose (Plain) Flour (optional)
  • 4 large sprigs Fresh Thyme Sprigs (tied)
  • 2 Bay Leaves
  • 1 Tbsp Unsalted Butter, cold
  • 2 Tbsp Fresh Parsley, chopped

Instructions:

  1. Pat the chicken thighs completely dry. Season generously on all sides with salt and pepper. Render the 4 oz lardons in a Dutch oven over medium heat until crisp. Remove the lardons and set aside, reserving all but 1 Tbsp of the fat in the pot.
  2. Increase the heat to medium-high. Place the chicken thighs skin-side down in the rendered fat (work in batches if necessary). Sear undisturbed for 5-7 minutes until the skin is deeply golden brown and crisp. Flip and sear for 1 minute on the flesh side. Remove chicken and set aside.
  3. Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté for 6–8 minutes until soft and translucent. Add sliced mushrooms and a pinch of salt. Cook for 5 minutes. Stir in the minced garlic and tomato paste; cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir well for 1 minute.
  4. Pour in the red wine. Bring to a rapid boil, scraping up any browned bits (fond) from the bottom of the pot. Reduce the wine by half (about 5 minutes) until the liquid thickens slightly.
  5. Add the chicken stock, thyme bundle, and bay leaves. Bring the sauce to a simmer. Return the seared chicken thighs (skin-side up) to the Dutch Oven. Cover tightly and transfer to a preheated oven at 160°C / 325°F. Braise for 1 hour and 30 minutes, or until the chicken is fork-tender.
  6. Carefully remove the pot from the oven. Remove and rest the chicken thighs, covered loosely. Remove and discard the thyme bundle and bay leaves. Place the pot on the hob over high heat and reduce the sauce for 10–15 minutes until it reaches your desired consistency (thick enough to coat the back of a spoon).
  7. Remove the pot from the heat. Whisk in the cold butter (monté au beurre) until the sauce is glossy and rich. Nest the chicken thighs back into the ragu. Garnish generously with the reserved crisp lardons and fresh parsley before serving.