Ingredients
- •6 bone-in, skin-on chicken thighs
- •6 oz thick-cut bacon, diced
- •2 cups good-quality red wine (Burgundy or Pinot Noir)
- •1 cup chicken stock
- •2 tbsp tomato paste
- •3 cloves garlic, minced
- •2 bay leaves
- •4 sprigs fresh thyme
- •12 oz cremini or button mushrooms, quartered
- •12 oz pearl onions, peeled
- •2 tbsp butter
- •2 tbsp flour
- •2 tbsp brandy or cognac (optional)
- •Kosher salt and black pepper
- •Fresh parsley for garnish
- •For serving: mashed potatoes or egg noodles
Instructions
Season chicken thighs with salt and pepper
Vacuum seal chicken or use zip-top bags with water displacement
Preheat sous vide water bath to 157°F (69°C)
Cook chicken for 3 h 30 min
While chicken cooks, make the sauce
In a large Dutch oven or heavy pot, cook diced bacon over medium heat until crispy
Remove bacon and set aside, leaving fat in pot
Add pearl onions to bacon fat and cook until golden, about 8 min
Remove and set aside
Add mushrooms to pot and cook until browned, about 6 min
Remove and set aside
Add garlic and cook 30 sec until fragrant
Add tomato paste and cook 1 min
Optional: add brandy and flame off the alcohol
Add red wine, chicken stock, bay leaves, and thyme
Bring to a simmer and reduce by half, about 20 min
In a small bowl, mix butter and flour into a paste (beurre manié)
Whisk paste into sauce to thicken
Return bacon, onions, and mushrooms to sauce
Season with salt and pepper
When chicken is done, remove from bags
Pat skin dry and sear skin-side down in a hot skillet for 2–3 min until crispy
Add seared chicken to the wine sauce
Simmer together for 5 min to meld flavors
Garnish with fresh parsley
Serve over mashed potatoes or egg noodles
Notes
- •Pearl onions can be frozen (pre-peeled) to save time
- •The sauce can be made a day ahead and reheated
- •Beurre manié (butter-flour paste) is the classic French thickener
- •Sous vide ensures the chicken stays moist even when reheated in the sauce