Tender braised chicken thighs and drumsticks simmer low and slow in a deeply savory bath of dry red wine, chicken broth, garlic, and tomato paste until the meat turns fall-off-the-bone tender. Crisp bacon lends smoky depth throughout the braise, while golden pearl onions and butter-seared cremini mushrooms fold in for that classic French bistro texture and flavor. A quick reduction at the end thickens the sauce into something glossy enough to coat every bite, and a scatter of fresh parsley brightens the whole pot right before serving. This is real, rustic Dutch-oven cooking — the kind of dish that tastes even better the longer it simmers. It's a comforting, crowd-pleasing option that fits neatly into a gluten free dinner rotation, no special equipment or obscure ingredients required. Serve it straight from the pot with something to soak up the sauce, and you've got a dinner party centerpiece on your hands.
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Cook the bacon pieces in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the pieces are browned and crisp, about 6–8 minutes. Transfer the bacon to a plate with a slotted spoon, leaving the rendered fat in the pot.
Pat the chicken thighs and drumsticks dry with paper towels, then season all over with the salt and pepper. Dust lightly with the flour, shaking off any excess.
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