Chicken Braised in Red Wine

• 4 tablespoons unsalted butter
• 1 chicken, cut up into 8 pieces
• 1 cup white pearl onion
• 4 ounces thick sliced bacon, cut into 1-inch strips
• 16 ounces button mushrooms
• 2 garlic cloves, crushed
• 1 tablespoon flour
• 1 tablespoon tomato paste
• 1 cup red wine
• 1 tablespoon sugar
• 2 cups chicken stock

1. Heat half the butter in a heavy pot.
2. Season chicken with salt and pepper, add to pot, and cook, turning until browned.
3. Add onions and bacon and cook until lightly browned, about 10 minutes.
4. Add mushrooms and garlic, and cook a few more minutes, turning them in the juices.
5. Stir the flour into the browned butter and cook for one minute.
6. Add the tomato paste, wine, and sugar; stir well and bring to a boil.
7. Lower heat to barely simmering and let braise gently until chicken is cooked.
8. (approximately 50 minutes).
9. Lift out chicken pieces and vegetables onto serving dish.
10. Transfer batches of cooking liquid and any trimmings left in pan to a blender.
11. Add the remaining butter and blend.
12. Taste for seasoning.
13. Serve with chicken.

unsalted butter, chicken, white pearl onion, bacon, mushrooms, garlic, flour, tomato paste, red wine, sugar, chicken stock

Taken from www.food.com/recipe/chicken-braised-in-red-wine-400972 (may not work)