A French Classic using bone broth
Start this recipes a few hours or the day before
You will need:
2 cups Dr Broth Roast Chicken Bone Broth
8 chicken thighs (these need to have the skin and bone on for best results)
1 cup chopped bacon
1 ½ cups button mushrooms (cut in half)
2 cups of red wine
Salt and pepper
In a container that fits your chicken thighs snugly, pour the wine over the chicken and leave to marinade overnight if you can.
Time to cook:
Drain your chicken, reserving the wine! Season with salt and pepper.
Preheat the oven to 180°C
In a pot with a lid that ill go into your oven, start your chopped bacon over a medium heat on the stove and cook until it has rendered out some fat and is starting to crisp.
Remove bacon with a slotted spoon and reserve.
Now carefully – it will spit a little bit – fry your chicken thighs in the bacon fat until they have a little colour (if there’s still bacon fat in the pot you can spoon some out now – I don’t)
Now add your mushrooms and stir.
Return the bacon to the pot and pour in the reserved red wine.
Bring to the simmer and reduce until about ¾ of it has cooked away.
Now add your Dr Broth bone broth and bring to the simmer.
Put on a lid and put the pot in the oven for about 30 – 40 minutes.
Remove from the oven and serve with mash potatoes.