Ingredients

• 1 free-range chicken (1.5 kg), cut into pieces
• 200 g smoked lardons
• 250 g button mushrooms
• 2 carrots, sliced
• 1 onion, minced
• 3 g garlic cloves, crushed
• 750 ml red wine(Burgundy or Côtes du Rhône)
• 250 ml chicken broth
• 2 tablespoon flour
• 3 tablespoon olive oil
• 2 tablespoon butter
• 1 bouquet garni(thyme, bay leaf, parsley)
• 1 Salt and black pepper

Instructions

1. 1

   Season the chicken pieces with salt and pepper. Lightly flour them.

2. 2

   In a Dutch oven, heat the oil and brown the chicken pieces on all sides. Set aside.

3. 3

   In the same Dutch oven, sauté the lardons until crispy. Add the onion, carrots, and garlic. Sweat for 5 minutes.

4. 4

   Pour in the red wine and scrape the bottom of the Dutch oven to loosen any browned bits. Bring to a boil.

5. 5

   Return the chicken to the Dutch oven. Add the broth and the bouquet garni. Cover and simmer over low heat for 1 hour 15 minutes.

6. 6

   30 minutes before the end, sauté the mushrooms in butter and add them to the Dutch oven.

7. 7

   If necessary, remove the chicken and reduce the sauce uncovered for 10 minutes.

8. 8

   Arrange the chicken in deep plates, spoon over the sauce with the vegetables. Serve with steamed potatoes or fresh tagliatelle.