Measurements

• 4 chicken thighs
• 2 cups red wine
• 4 slices bacon
• 8 oz mushrooms
• 12 pearl onions
• 2 carrots
• 3 cloves garlic
• 1 tsp thyme
• 2 bay leaves
• 2 tbsp butter
• 2 tbsp flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup chicken stock
• 2 tbsp chopped parsley

Preparation Method

• 1. Preheat oven to 350°F (175°C).
• 2. In a large Dutch oven, cook bacon over medium heat until crispy. Remove bacon and set aside.
• 3. In the same pot, brown chicken thighs on both sides in bacon fat. Remove and set aside.
• 4. Add mushrooms, onions, and carrots to the pot. Sauté until onions are translucent.
• 5. Add garlic, thyme, and bay leaves. Cook for 1 minute.
• 6. Stir in butter and flour, cooking for 2 minutes to form a roux.
• 7. Gradually add red wine and chicken stock, stirring constantly.
• 8. Return chicken and bacon to the pot. Season with salt and pepper.
• 9. Cover and transfer to the oven. Bake for 1.5 hours.
• 10. Remove from oven, discard bay leaves, and garnish with parsley before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.