Wine-Braised Chicken

• servings: 6
• total time: 55 minutes

Ingredients

3 fresh thyme sprigs

5 flat-leaf parsley sprigs

1 bay leaf

3 slices bacon, cut into pieces

12 bone-in, skinless chicken thighs (about 4 pounds total)

coarse salt and ground pepper

1 large onion, chopped

6 medium carrots, sliced crosswise on the diagonal into 1/2-inch pieces

2 garlic cloves, minced

2 tablespoons tomato paste

3 tablespoons all-purpose flour

1 1/2 cups dry red wine, such as a Pinot Noir or French Burgundy

1 can (14.5 ounces) reduced-sodium chicken broth

Directions

Using cotton kitchen twine, tie thyme, parsley, and bay leaf into a bundle; set aside.

Heat a Dutch oven or 5-quart heavy pot with a lid over medium-low. Add bacon; cook until browned, about 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in pot).

Raise heat to medium-high. Season chicken generously with salt and pepper. Working in three batches to avoid crowding, brown chicken about 4 minutes per side. Transfer to a plate; set aside.

Add onion, carrots, and garlic to pot. Cook until onion softens, about 4 minutes. Stir in tomato paste and flour; cook 1 minute.

Add wine, broth, chicken, and herb bundle. Bring to a boil; cover, and reduce to a simmer. Cook 10 minutes; uncover, and simmer until chicken is cooked through, about 10 minutes. Remove and discard herb bundle; stir in bacon.