This classic French dish will allow you to make a Julia Child approved meal with a beginners skill set.  All you need is a little wine, a little gumption, and a lot of hunger. Braised, burgundy, and bountiful – this dish is meant for ease, deliciousness, and sharing.

Our recipe is meant to serve 6-8 people.
You’ll need:

  • 4 lbs chicken – be sure to leave the skin on (thighs, drumsticks and breast all work)
  • ½ cup diced bacon (optional)
  • 2 onions, diced
  • 10 garlic cloves, peeled and minced
  • 20 brown cremini mushrooms, sliced
  • Brandy (about ½ cup)
  • 2 cups of a full bodied red wine
  • Kneaded butter with flour (2T butter and 4T flour)


1. Start with a large pan or pot. If you choose to include bacon, render it first, then add the onions. We have added olive oil here since we didn’t use bacon.


2. Shortly after the onions, add in the chicken of your choice. Do not cut it.


3. Cook until it is brown. Add the garlic and cook for a minute longer.


4. Add mushrooms and cook until they start to turn brown (this can be done in a separate pan if the pot is too crowded – we have done this in our picture aids). Brown the mushrooms then add to the chicken


5. Add the brandy and cook for an additional minute


6. Add the red wine.


7. Bring to a simmer, reduce to a low heat and cook covered for about one hour.


8. Transfer the chicken to a different container and reserve.


9. Add the butter-flour mix and whisk in to thicken the sauce.


10. Return the chicken to the pot, adjust seasoning with salt and black pepper as needed and serve hot!

This dish pairs well with polenta, mashed potatoes, rice, Spaetzles and any other starch based dish that you’d like to put on your dinner table. Serve and enjoy!

Jasmine Catering would be delighted to see photos of this meal, if you choose to prepare it. Please feel compelled to share. Cheers to good eats.