• Active Time 20m
  • Total Time 2h 20m
  • Rating ****

Serves 6

Literally translated "chicken in wine," this is classic French bistro cooking at its best. A simple cheese and fresh fruit course with crusty French bread would be a delightful way to complete this meal.


  • For the Chicken:
  • 3 tablespoons olive oil
  • One 4-pound chicken, cut into 8 pieces
  • 1/2 cup all-purpose flour, lightly seasoned with salt and pepper
  • For the Sauce:
  • 1/3 cup brandy
  • 3 cups red wine
  • 2 cups chicken stock
  • 1/4 cup balsamic vinegar
  • 1 tablespoon coarse-grained Dijon-style mustard
  • About 36 red or yellow pearl onions, peeled
  • One 16-ounce can chopped tomatoes with their juice
  • 4 garlic cloves, thinly sliced
  • 1 pound baby carrots, scraped
  • 3 ribs of celery, cut on the diagonal into 1/4-inch pieces
  • 3 cups sliced button mushrooms
  • 2 tablespoons chopped fresh rosemary
  • Salt and freshly ground black pepper
  • 1/4 cup chopped fresh parsley



Preheat the oven to 400 degrees F. In a 5 1/2-quart Dutch oven, heat the olive oil over medium-high heat until sizzling. Dredge the chicken pieces in the seasoned flour and then place 3 or 4 pieces in the hot oil, skin-side down. Brown the chicken in batches, turning, until lightly browned on all sides. Do not overcrowd the pan with chicken or you will not get a nice browning of the skin. Transfer the chicken to a plate lined with paper towels to drain.


Immediately return the Dutch oven to the heat and add the brandy to deglaze. With a wooden spoon, scrape up any browned bits that have accumulated in the pan. Stir in the red wine, chicken stock, balsamic vinegar, mustard, pearl onions, chopped tomatoes, garlic, carrots, celery, mushrooms, rosemary and salt and pepper to taste. Bring to a boil, add the chicken to the pan, cover with a tight-fitting lid, and place in the oven. Bake, gently stirring every 20 minutes or so, for 2 hours, or until the chicken is very tender.


Transfer the chicken pieces to a serving platter. Place the Dutch oven on the stove top and bring to a boil. Reduce the sauce on top of the stove until it is nicely thickened, about 8-10 minutes. Ladle the sauce and vegetables over the chicken and top with the chopped parsley. Serve at once.

Recipe reprinted by permission of Longstreet. All rights reserved.

RecID 3276

nutrition information per serving

664 calories; 12g total fat; 175mg cholesterol; 695mg sodium; 34g carbohydrates; 5g fiber; 77g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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