Name: Chicken in Red Wine with Mushrooms - Slow-Proofed Dough Twist
Total time: 95 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 whole chicken, cut into pieces; 2 cups red wine; 1 cup chicken broth; 1/2 pound bacon, diced; 1 onion, chopped; 2 cloves garlic, minced; 10 oz mushrooms, sliced; 2 tbsp olive oil; Salt and pepper to taste; 3 cups all-purpose flour; 1 1/2 tsp salt; 1 1/2 tsp active dry yeast; 1 1/4 cups warm water; 1 tbsp olive oil for dough

Chicken in Red Wine with Mushrooms - Slow-Proofed Dough Twist

A traditional French dish featuring chicken braised in wine with mushrooms, onions, and bacon, but with a unique dough preparation technique for a complementary side.

95 minutes4 servings

Method

Heat olive oil in a large Dutch oven over medium heat.
Add bacon and cook until crispy, about 5 minutes.
Remove bacon and set aside.
Add chicken to the pot and cook until browned on all sides, about 8 minutes.
Add onion, garlic, and mushrooms; cook until softened, about 5 minutes.
Stir in red wine and chicken broth, bring to a boil.
Reduce heat, add bacon back in, and simmer for 1 hour.
While the chicken simmers, prepare the dough: In a large bowl, combine flour and salt. In a separate bowl, dissolve yeast in warm water, then stir in olive oil. Gradually add the wet ingredients to the dry, mixing until a dough forms. Knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour in a warm place.
After the chicken has simmered, shape the dough into rolls or braids. Place on a baking sheet and let rise for 30 minutes.
Bake at 375°F (190°C) for 20-25 minutes until golden brown.
Season the chicken with salt and pepper, and serve with the freshly baked dough and crusty bread.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.