📍 Where this dish comes from: Normandy (Normandie)
Discover the history of this region →
Discover the history of this region →
Burgundy’s greatest gift to world cuisine — chicken braised low and slow in red wine with lardons, pearl onions, and mushrooms until impossibly tender and the sauce becomes a deep, glossy, burgundy-black elixir. This keto adaptation omits the thickening flour, relying instead on reduction and time to build its magnificent depth.
What You’ll Need
Servings: 6 servings
Calories: 490kcal
Ingredients
- 1 whole chicken jointed into 8 pieces (or 6 bone-in thighs)
- 750 ml Burgundy or Pinot Noir
- 200 g lardons
- 300 g button mushrooms
- 200 g pearl onions (or shallots)
- 4 garlic cloves
- 3 tbsp butter
- 2 tbsp olive oil
- 300 ml chicken stock
- Bouquet garni (thyme, bay, parsley)
- 2 tbsp tomato paste
- Salt and pepper
Instructions
- Marinate chicken in wine with bouquet garni, garlic, and pepper overnight if possible.
- Remove chicken, pat dry. Reserve marinade wine. Strain marinade.
- Brown lardons in butter and oil. Remove. Brown chicken pieces in batches until deep golden.
- Sauté pearl onions until colored. Remove. Brown mushrooms. Remove.
- Add tomato paste to pot, cook 2 minutes. Return chicken. Pour over strained wine and stock.
- Bring to boil, reduce to a gentle simmer. Cover and cook 1 hour until chicken is tender.
- Add lardons, onions, and mushrooms. Simmer uncovered 20 minutes until sauce reduces and coats a spoon. Serve.
Nutrition
Serving: 1serving | Calories: 490kcal | Protein: 40g | Fat: 28g | Fiber: 2g
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Health Benefits
- Long braising breaks down chicken collagen into gelatin, studied for its potential role in gut lining and joint health.
- Mushrooms provide ergothioneine and beta-glucans, compounds studied for their role in immune function.
- Lardons from quality pork contribute oleic acid and B vitamins to the overall dish.
Pairs Well With
- Ratatouille Provençale
- Asperges Vinaigrette Dijon