- 4 tablespoons olive oil
- 6 slices bacon, chopped
- 2 cups all-purpose flour, well seasoned
- 2 pounds chicken wings, halved at the joint
- 2 cups button mushrooms, rinsed
- 1 pound baby carrots
- 3 cloves garlic, peeled and minced
- 2 cups yellow pearl onions
- 1 bottle red wine, preferably Cabernet
- 2 cups chicken broth
- 2 bay leaves
- 1 small handful thyme sprigs
- Mashed potatoes, optional, for serving
- Crusty bread, optional, for serving
Preheat the oven to 375 degrees F.
Heat the olive oil in large Dutch oven over medium-high heat. Add the bacon and cook until crisp. Transfer to a paper towel lined plate. Add the flour to a medium bowl and dredge the chicken pieces in the flour, shaking off the excess. Add the chicken, in batches if necessary, to the Dutch oven, and lightly brown on each side. Transfer the chicken to a large plate and set aside. Add the mushrooms, carrots, garlic, and onions in the pot and saute until they just begin to brown. Stir in 1/2 bottle red wine and simmer for 10 minutes. Scrape any brown bits from bottom of pan with a wooden spoon. Stir in the chicken broth and the remaining wine and bring back to a light simmer. Add the bacon, chicken, and remaining ingredients to the pot. Simmer for 30 minutes, then transfer the pot to the oven and bake for 20 minutes. Remove the pot from the oven and transfer the chicken and sauce to a serving bowl. Serve with mashed potatoes or some chunks of crusty bread, if desired.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.