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Recipe Card
ingredients
- 5 chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 5 strips bacon, chopped
- 1 onion chopped
- 8 ounces cremini mushrooms, sliced
- 3 carrots, peeled and chopped
- 3 garlic cloves, sliced
- 1/2 (28 ounce) can Tuttorosso San Marzano hand Crushed Tomatoes in Puree
- 1 cup red wine
- 10 ounces pearl onions
- 1 bouquet garni (fresh thyme, rosemary, and bay leaves)
Method
Step 1
Season chicken thighs with salt and black pepper on both sides.
Step 2
Add bacon into a large skillet over medium heat. Cook until fat is rendered, and bacon is crisp. Remove bacon with a slotted spoon, and drain on a paper towel lined plate.
Step 3
Add chicken into the pan and sear until golden on both sides. Remove chicken from the pan.
Step 4
Into the same pan sauté the onion, carrots, mushrooms, and garlic. Cook until onions get translucent, about 7-8 minutes.
Step 5
Pour 1 cup of Tuttorosso San Marzano hand Crushed Tomatoes in Puree. Fill the can with ~ ½ cup and pour back into the pan.
Step 6
Add red wine and simmer the sauce for about 5 minutes.
Step 7
Add bacon and chicken into the sauce. Add the pearl onions and bouquet garni
Step 8
Cover pan and transfer into a preheated oven at 400°F for 1 hour.
Step 9
Uncover the pan for the last half hour so the chicken gets golden brown.
Step 10
Served with boiled potatoes, mashed potatoes, polenta, or pasta.