Surprise your loved ones with an easy-to-prepare and extremely delicious French dish!
Necessary products:
- 150g bacon
- 2 tbsp olive oil or butter
- 1 large onion – chopped
- 2-3 carrots, cut into pieces
- 4 cloves of garlic
- 200-250g mushrooms
- 300–500ml red wine (Burgundy or Pinot Noir)
- 200–300ml chicken broth
- 2 bay leaves
- 5-6 sprigs of thyme
- Black pepper to taste
Preparation:
Heat the olive oil or butter in a large, heavy-bottomed saucepan. Add the bacon and fry until golden. Remove with a slotted spoon and set aside. In the same fat, fry the chicken thighs on all sides until they have a delicious golden crust. Remove again and set aside.
Add the onion and carrots to the pot. Cook for about 5 minutes, then add the garlic and mushrooms. Stir well and let simmer for another 3-4 minutes. Return the legs and bacon to the pot. Add the bay leaves and thyme. Sprinkle with black pepper to taste.
Pour in the red wine and chicken stock until the meat is almost covered. Bring to a boil, then reduce the heat, cover, and simmer over low heat for about 1 hour and 15–30 minutes, depending on how thick you want the sauce. You can also use white wine if you prefer.
