INGREDIENTS
4
Chicken thighs and legs
6 oz
Salt pork
1
Bay leaf
8 oz
Button mushrooms
2
Carrots, medium
2
stalks Celery
3 cloves
Garlic
1
Onion, medium
24
Pearl onions
6
sprigs Thyme, fresh
2 cups
Chicken stock or broth
2 tbsp
Tomato paste
1/4 cup
All-purpose flour
1
Kosher salt and freshly ground black pepper
1 tbsp
Butter, unsalted
2
bottles Red wine
2 tbsp
Water