• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 cups red wine
  • 1 cup chopped yellow onion
  • 1 cup chopped carrot
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon freshly ground black pepper
  • 2 (8-ounce) chicken breast halves, skinned
  • 2 (4-ounce) chicken thighs, skinned
  • 2 (4-ounce) chicken drumsticks, skinned
  • 1/2 cup all-purpose flour (about 2 1/4 ounces)
  • 3 bacon slices, chopped
  • 1/2 cup pitted dried plums, quartered
  • 2 bay leaves
  • Chopped fresh parsley (optional)


  • Cook bacon in a large Dutch oven over medium-high heat until crisp.
  • Remove bacon from pan, reserving drippings in pan; set bacon aside.
  • Add half of chicken to pan; cook 4 minutes, browning on all sides.
  • Remove chicken from pan.
  • Repeat procedure with remaining chicken.
  • Remove onion and carrot from marinade with a slotted spoon, reserving marinade.
  • Add onion and carrot to pan; sauté for 5 minutes or until softened.
  • Stir in marinade, scraping pan to loosen browned bits.
  • Add chicken, bacon, dried plums, and bay leaves; bring to a simmer.
  • Cover, reduce heat, and simmer 1 hour and for 20 minutes or until chicken is tender.
  • Discard bay leaves.
  • Garnish with parsley, if desired.
  • Yield
  • 4 servings (serving size: about 3/4 cup sauce and 1 breast half


I just got a 7 quart Le Creuset dutch oven and I am SOOO excited!!! I have been searching for braising recipes on the net. Found this one on Cooking Light's website

Categories: European  Main Dish 

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