750 ml MacLeod Merlot
1 cup diced carrots
1 small yellow onion, diced
1 cup chopped celery
8 sprigs fresh thyme or 2 Tbl dried.
6+ cloves garlic, roughly chopped
6 bone in chicken thighs, fat and skin removed, reserve skin for optional garnish
1 lb button mushrooms, halved
2 Tbl olive oil
Kosher salt and pepper to taste
1/2 cup AP flour
2 Tbl canola oil
8 slices thick bacon, cut into lardons
14 oz bag of frozen pearl onions, thawed
1 1/2 cup chicken broth
12 oz bag, egg noodles
Parsley for garnish
In large bowl, combine merlot, next six items with chicken thighs, cover, refrigerate and marinade overnight
Pre heat oven to 400F, toss cut mushrooms with olive oil and roast on backing sheet until brown, 10-15 minutes, set aside
Drain marinade, reserve chicken, wine, and veggies seperately. Pat chicken dry.
In Dutch Oven, cook bacon until crispy, set bacon aside, (reserve fat)
Season chicken with salt and pepper, toss chicke with flour, lightly coating each piece evenly
In Dutch Oven, brown chicken in remaining bacon fat, remove browned chicken and set aside
Add pearl onions and reserved vegetables to pot and cook until carmalized,
Add merlot and reduce by 1/2, scraping fond from sides of pot.
Return chicken to pot, cover and bring mixture to simmer.
Transfer to oven at 350F for 30-40 minutes. Chicken should be tender and sauce slightly thickened.
Serve over noodles.
Garnish with chopped parsley, bacon and mushrooms.
Optional Chicken Skin Garnish:
Place chicken skins into a heavy skillet over low heat and flatten in a single layer. Do not allow skins to touch.
Season with a bit of salt. When browning starts, turn skins and cook other side.
Turn often to make sure all fat is rendered from skin.
Place cooked skins on paper towel and allow to cool.
Skins will be brittle and easily crumbled.
Sprinkle chicken skin crumbles over noodles as a garnish.