Au Bon Climat Recipe

Prepare and season chicken

Pat the chicken thighs dry with paper towels. Season both sides generously with kosher salt (about 2 tsp total) and freshly ground black pepper. Lightly dust each piece with the tablespoon of flour, shaking off excess — this will help brown the skin and slightly thicken the braising liquid.

Brown chicken

In a large heavy-bottomed ovenproof skillet or Dutch oven over medium-high heat, add the olive oil and 1 tablespoon of the butter. When shimmering, lay the chicken thighs skin-side down, working in batches if needed to avoid crowding. Brown 6–8 minutes until the skin is deep golden and releases easily. Flip and brown the other side 3 minutes. Transfer browned chicken to a plate and keep warm.

Sauté aromatics

Reduce heat to medium. Add the remaining 2 tablespoons of butter. Add the sliced shallots and a pinch of salt; cook 3–4 minutes until softened and starting to caramelize. Add the minced garlic and tomato paste and cook 30–60 seconds, stirring, until fragrant and the tomato paste darkens slightly.

Deglaze and build sauce

Pour in the 2 cups dry white wine to deglaze, scraping up browned bits from the pan with a wooden spoon. Bring to a simmer and reduce by about one-third (4–6 minutes). Add the 1 cup chicken stock, fresh thyme sprigs, and bay leaf. Return the browned chicken to the pan, skin-side up. Bring to a gentle simmer.

Braise

Cover the skillet or pot with a lid and transfer to a preheated 350°F (175°C) oven. Braise until the chicken is cooked through and tender, about 30–35 minutes (internal temperature 165°F / 74°C).

Finish sauce

Remove the pot from the oven. Transfer the chicken to a warm platter and tent with foil. Skim excess fat from the surface of the braising liquid. Remove and discard thyme sprigs and bay leaf. Place the pot over medium heat on the stovetop. Stir in 1/2 cup creme fraiche or heavy cream and the lemon zest; simmer 2–3 minutes until the sauce is slightly thickened. Adjust seasoning with salt and pepper to taste. Spoon the sauce over the chicken and sprinkle with chopped parsley.

Cook mushrooms, carrots, and onions

While the chicken braises in the oven, heat a separate sauté pan over medium-high heat with 1 tablespoon olive oil. Add the halved mushrooms and a pinch of salt; cook, stirring occasionally, until they release liquid and begin to brown, about 6–8 minutes. Push mushrooms to the side and add the carrots and pearl onions. Add a splash (1–2 tbsp) of water or a tablespoon of butter if the pan is dry. Cook until carrots are tender-crisp and onions are glossy and cooked through, about 8–10 minutes total. Season with salt and pepper.

Combine with sauce (optional)

If you prefer the vegetables in the braise, stir the cooked mushrooms, carrots, and onions into the finished wine sauce before returning the chicken to the pan. Warm together 1–2 minutes so flavors meld.

Garnish and serve

Plate one or two chicken thighs per person with a generous spoonful of sauce and a portion of the vegetables. Sprinkle with fresh chives and additional chopped parsley. Serve with crusty bread, buttered noodles, mashed potatoes, or steamed rice to soak up the sauce.