Wine Braised Chicken

• t fresh thyme sprigs
• t flat-leaf parsley sprigs
• t bay leaf
• t slices bacon, cut into pieces
• t2 bone-in, skinless chicken thighs (about 4 pounds total)
• toarse salt and ground pepper
• t large onion, chopped
• t medium carrots, sliced crosswise on the diagonal into 1/2-inch pieces
• t garlic cloves, minced
• t tablespoons tomato paste
• t tablespoons all-purpose flour
• t 1/2 cups dry red wine, such as a Pinot Noir or French Burgundy
• t can (14.5 ounces) reduced-sodium chicken broth

1. 1.tsing cotton kitchen twine, tie thyme, parsley, and bay leaf into a bundle; set aside.
2. 2.teat a Dutch oven or 5-quart heavy pot with a lid over medium-low. Add bacon; cook until browned, about 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in pot).
3. 3.taise heat to medium-high. Season chicken generously with salt and pepper. Working in three batches to avoid crowding, brown chicken about 4 minutes per side. Transfer to a plate; set aside.
4. 4.tdd onion, carrots, and garlic to pot. Cook until onion softens, about 4 minutes. Stir in tomato paste and flour; cook 1 minute.
5. 5. Add wine, broth, chicken, and herb bundle. Bring to a boil, cover and reduce to a simmer. Cook 10 minutes; uncover and cook until chicken is cooked through, about 10 minutes. Remove and discarg herb bundle, stir in bacon.

thyme, flatleaf parsley sprigs, bay leaf, bacon, chicken, salt, onion, carrots, garlic, tomato paste, flour, dry red wine, chicken broth

Taken from www.epicurious.com/recipes/member/views/wine-braised-chicken-50054044 (may not work)