First recipe that is not a baked good. Using gluten free flour and dairy free butter does not diminish the wonderful taste of this. It turns out perfectly every time.

Make this recipe your own. Add more ingredients if you want.

I try to use caution when dealing with fresh chicken. I change out my tongs and bowls so that the chicken stays clean.

Equipment:

Dutch oven

Slotted spoon

2 large bowls, 1 to collect the bacon and 1 for the chicken

Paper towels

Large tongs

Ingredients:

3 tablespoons olive oil

4 slices of thick bacon

8 bone-in, skin on chicken thighs

Salt

Pepper

1 large yellow onion, chopped up

4 cloves of garlic, chopped up

1/4 cup of red wine

2 1/2 cups of red wine

2 1/2 cups of chicken broth

2 teaspoons balsamic vinegar

1 1/2 teaspoons sugar

1 fresh bay leaf

3 large carrots or 1/2 a bag of small carrots

Mushrooms:

8 oz of mushrooms

Thickening flour:

4 tablespoons dairy free butter

4 tablespoons gluten free flour

1. Cut the slices of bacon into small chunks and heat in a large Dutch Oven over medium heat for 5 – 8 minutes. Use a slotted spoon to scoop the bacon out and place in a bowl lined with paper towels.
2. Season the chicken thighs with salt and pepper and place in the dutch oven still on medium heat. Brown the chicken on the skin side only for 7 minutes. Do 2 batches to make sure all of the chicken gets browned. Using a large tongs, transfer the chicken to a large bowl.
3. Add the onions to the dutch oven and brown for 3-5 minutes.
4. Add the garlic and cook until the garlic is fragrant, about 1 minute.
5. Add the 1/4 cup of red wine. Scrape the bottom of the dutch oven and cook until the wine evaporates.
6. Add the remaining wine, chicken broth, balsamic vinegar, sugar, thyme, bay leaf and 1/2 teaspoon of salt. Turn to high until it boils, then reduce to medium heat and gently boil for 15 minutes.
7. Add the chicken thighs (and any juice that was in the boil) back into the dutch oven along with the carrots. Turn up the heat to high until it boils, then reduce to medium heat, cover and cook for 30 minutes.
8. Mushrooms: While the chicken is cooking, add oil, 1/4 teaspoon of salt and mushrooms to a large skillet and brown the mushrooms which takes about 5 minutes and set aside.
9. Thickening flour: In a small bowl, mash up the butter and flour to make a paste.
10. After the chicken cooks for 30 minutes, transfer the chicken back out of the dutch oven into the large bowl.
11. Stir in the flour mixture and boil for 7 minutes. Time to fish out that bay leaf.
12. Add the chicken back into the dutch oven and simmer (uncovered this time) for 10 more minutes. At the 5 minute mark, add the bacon and mushrooms.
13. Enjoy.