Rating: 4 stars
19 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
  • 19 Ratings

This streamlined version of the traditional French favorite has deep, full-bodied flavor but requires just 30 minutes of prep. Serve it with your favorite mashed potatoes.

Chris Morocco


Credit: Roland Bello

Recipe Summary

30 mins
1 hr 15 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Mash the butter and flour into a smooth paste in a small bowl; set aside.

  • Cook the bacon in a large pot or Dutch oven over medium-high heat, stirring frequently, until crisp, 6 to 8 minutes. Transfer to a plate with a slotted spoon; reserve the pot.

  • Season the chicken with 1 teaspoon salt and ¼ teaspoon pepper. Add the chicken to the reserved pot and cook, skin-side down, in 2 batches, until the skin is crisp, 6 to 8 minutes per batch. Transfer to a separate plate.

  • Pour off all but 3 tablespoons of the fat from the pot; reserve the pot.  Reduce heat to medium. Add the shallots to the reserved pot and cook until golden brown, 4 to 6 minutes. Add the wine and cook until syrupy, 8 to 10 minutes. Add the broth and bring to a simmer. Whisk in the butter mixture.

  • Return the chicken to the pot, skin-side up. Simmer, uncovered, until an instant-read thermometer inserted into the thickest piece (avoiding the bone) registers 165° F, 25 to 35 minutes. Add the vinegar.

  • Serve the chicken with the chives and reserved bacon.

Nutrition Facts

752 calories; fat 50g; saturated fat 17g; cholesterol 211mg; sodium 1093mg; protein 58g; carbohydrates 9g; sugars 2g; iron 3mg; calcium 31mg.