Servings: 10


  • 10 TenderReady® Roasted Chicken Quarters
  • 12 oz. Pearl Onions (peeled)
  • 1 lb. Button Mushrooms — (quartered)
  • 2 750 ml Bottles Pinot Noir
  • 3 c. Chicken stock
  • 10 Fresh thyme sprigs
  • 3 cloves Garlic (rough chop)
  • 6 slices Bacon — chopped (5 oz)
  • 2 tbsp. Unsalted butter
  • Salt & Pepper to taste


  1. In a large rondo, over medium heat, add bacon and render until bacon becomes crisp.
  2. Remove bacon from the pan, and add the garlic and thyme to the rendered fat. As soon as the garlic begins to brown, add the red wine. Bring to a simmer and reduce wine by half.
  3. Add chicken stock, then add the chicken quarters 1 at a time (making sure the chicken is completely submerged in the liquid).
  4. Add the mushrooms and onions. Simmer for 15 minutes.
  5. Remove the chicken from the liquid. Finish the sauce by removing the thyme from the cooking liquid, reducing by an additional half, mounting with butter, and seasoning to taste.