A chicken dish soaked in wine and feelings. Basically therapy in a braiser.

🐓 What You’ll Need to Feel Better

6–8 bone-in, skin-on chicken thighs (or a whole cut-up chicken if you’re feeling bold)
Salt & freshly ground pepper (season like you're settling scores)
4 oz bacon or pancetta, chopped (we’re not here to diet)
2 tbsp olive oil
1 small yellow onion, chopped
2 carrots, sliced into thick coins of emotional currency
4 cloves garlic, minced like your inner monologue
2 tbsp tomato paste
2 tbsp flour (to thicken, not judge)
2½ cups dry red wine (yes, that bottle—you’re worth it)
1 cup chicken stock
2 bay leaves
A few sprigs of fresh thyme
8 oz cremini or button mushrooms, quartered
10 pearl onions, peeled (tears optional)
Optional: parsley for serving, if you’re feeling fancy

🍷 How to Cook Your Feelings

Prep the Pain: Season chicken with salt & pepper. Brown in olive oil until golden and unbothered. Remove and set aside.
Bacon Therapy: Cook bacon until crispy and life feels manageable. Add onions, carrots, garlic—sauté until soft and smelling like healing.
Tomato Paste + Flour = Chaos Control: Stir in tomato paste, then flour. Cook 2 minutes, stirring constantly like you’re working through your last family dinner.
Wine Dump: Pour in wine + stock. Scrape up the stuck bits—those are the good parts. Toss chicken back in. Add thyme and bay leaves like you mean it.
Low & Slow Healing: Cover and simmer 45–60 minutes, until chicken is fall-off-the-bone tender and your kitchen smells like forgiveness.
Mushroom Feelings: In a separate pan, sauté mushrooms + pearl onions until browned and glossy. Stir into the pot for the final 10–15 minutes.
Serve It Up: Over mashed potatoes, buttered noodles, or whatever vessel can handle this much comfort. Garnish with parsley if you want to pretend you’ve got it all together.

💡 Feeling Tip:
“Sometimes healing takes time. Sometimes it just takes chicken soaked in wine for an hour.”