METHOD :
1️⃣ Brown the Chicken:
Season the chicken thighs and drumsticks with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the chicken, skin-side down, and cook for 5-6 minutes per side until golden brown. Remove and set aside.
2️⃣ Cook the Bacon and Vegetables:
In the same pot, add the chopped bacon and cook until crispy. Remove and set aside. Add the pearl onions and mushrooms to the pot and sauté for 5-7 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
3️⃣ Deglaze and Simmer:
Sprinkle the flour over the vegetables and stir to coat. Pour in the white wine to deglaze the pot, scraping up any browned bits. Add the chicken broth, thyme, and bay leaves. Return the chicken and bacon to the pot. Bring to a simmer, then reduce the heat to low.
4️⃣ Braise the Chicken:
Cover and simmer for 45 minutes to 1 hour, or until the chicken is tender and the sauce has thickened. Stir in the heavy cream (if using) during the last 10 minutes of cooking.
5️⃣ Serve & Enjoy:
Remove the thyme sprigs and bay leaves. Garnish with fresh parsley if desired. Serve hot with crusty bread, mashed potatoes, or noodles. Enjoy this elegant French classic!
Bon appetite !!
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