Ingredients
- •4 bone-in, skin-on chicken thighs
- •4 slices bacon, chopped
- •1.5 cups red wine
- •1 cup chicken stock
- •8 oz mushrooms, sliced
- •1 cup frozen pearl onions
- •3 cloves garlic, minced
- •2 tsp fresh thyme leaves
- •1 bay leaf
- •2 tbsp butter
- •1 tbsp flour
- •Salt and pepper
- •Fresh parsley
Instructions
1
Season chicken with salt and pepper, vacuum seal
2
Preheat sous vide to 157°F (69°C) and cook for 3 h 30 min
3
Cook bacon in large skillet until crispy, remove
4
Sauté mushrooms and pearl onions in bacon fat until golden
5
Add garlic, cook 30 sec
6
Add wine, stock, thyme, and bay leaf
7
Simmer 15 min to reduce by one-third
8
Mix butter and flour, whisk into sauce to thicken
9
Return bacon to sauce
10
Remove chicken from bags, pat skin dry
11
Sear skin-side down until crispy, 2–3 min
12
Add chicken to sauce, simmer 5 min
13
Garnish with parsley and serve
Notes
- •This version skips the overnight marination and brandy flambe
- •Frozen pearl onions save peeling time
- •Still delivers authentic French flavors with less fuss
Nutrition information
Calories
480 cal
Protein
40g
Fat
24g
Carbs
12g
Tags
frenchstreamlinedweeknightsimplified