2 Tbsp. olive oil
4 oz good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut into 8ths
kosher salt and freshly ground black pepper
1/2 lb. carrots, cut diagonally in 1-inch pieces
1 sweet onion, thinly sliced
1 tsp. pressed or finely minced garlic
1/4 C. Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 C. good chicken stock, preferably homemade
10 fresh thyme sprigs
2 Tbsp. unsalted butter, at room temperature, divided
1 1/2 Tbsp. all-purpose flour
1/2 lb. frozen small whole onions
1/2 lb. cremini mushrooms, stems removed and thickly sliced
Preheat the oven to 250 degrees F.
Heat the olive oil in a large oven safe Dutch oven. Add the bacon and cook over medium heat for 8 to 10 min., until lightly browned. Remove the bacon to a plate with a slotted spoon.
Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots, onions, 2 tsp. salt, and 1 tsp. pepper to the pan and cook over medium heat for 10 to 12 min., stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more min. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 min., until the chicken is just not pink. Remove from the oven and place on top of the stove.
Mash 1 Tbsp. of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 Tbsp. of butter and cook the mushrooms over medium-low heat for 5 to 10 min., until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 min.. Season to taste. Serve hot.
Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots, onions, 2 tsp. salt, and 1 tsp. pepper to the pan and cook over medium heat for 10 to 12 min., stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more min. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 min., until the chicken is just not pink. Remove from the oven and place on top of the stove.
Mash 1 Tbsp. of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 Tbsp. of butter and cook the mushrooms over medium-low heat for 5 to 10 min., until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 min.. Season to taste. Serve hot.
This classic chicken and wine will give you a new appreciation for the French!
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