Chicken: Bone-in pieces are traditional for flavor.
Wine: Red wine, often Burgundy, is the base for the braising liquid.
Bacon/Lardons: Adds a salty, smoky depth.
Vegetables: Onions, garlic, and mushrooms are standard; carrots are also common.
Herbs: Thyme and bay leaves are frequently used.
Optional additions: A splash of Cognac, tomato paste, or a butter-flour paste (beurre manié) to thicken the sauce.
