Ingredients Jump to Instructions ↓

  1. 10 Bacon - sliced

  2. 1/2" pieces

  3. 2 Chickens - (abt 3 1/2 to 4 lbs) - quartered, rinsed,

  4. And patted dry

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  7. 1 Onion - finely chopped

  8. 20 Pearl onions - peeled (small)

  9. 1/2 cup 46g / 1.6oz Minced shallots - (2 large shallots)

  10. 1 Garlic head - cloves separated,

  11. And peeled

  12. 1 lb 454g / 16oz Button mushrooms - wiped clean,

  13. And halved or quartered if large

  14. (should match size of onions)

  15. 1/4 cup 15g / 1/2oz All-purpose flour

  16. 2 teaspoons 10ml Tomato paste

  17. 3 cups 711ml Full-bodied dry red wine

  18. (such as Pinot Noir or Cotes-du-Rhone)

  19. 1 1/2 cups 355ml Rich chicken stock

  20. 6 sections Fresh thyme

  21. 1 tspn dried thyme

  22. 1 Bay leaf

  23. Braised Leeks - (see recipe)

  24. Egg noodles - accompaniment

  25. 2 tablespoons 30ml Chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. In a large, heavy Dutch oven over high heat fry the bacon until crisp and all of the fat is rendered. Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain. Reserve.

  3. Season the chicken pieces with the salt and pepper. Brown the chicken pieces in the hot bacon fat, working in batches, if necessary, and turning to ensure even cooking. Transfer the chicken pieces to a large plate or bowl and set aside.

  4. Remove some of the bacon fat, leaving about 4 tablespoons in the Dutch oven. Reduce the heat to medium-high and add the chopped onion, pearl onions, shallots and garlic cloves to the Dutch oven and cook until soft, about 4 minutes.

  5. Add the mushrooms and cook for 5 minutes longer, or until they've released most of their liquid and have begun to brown. Add the flour and tomato paste and cook, stirring constantly, for 1 minute. Slowly add the wine and stock, stirring constantly. Add the thyme, bay leaf, reserved bacon and chicken. Bring liquid to a boil. Cover the pot, place in the oven and cook for about 1 1/2 hours, or until the chicken is very tender.

  6. Transfer the chicken pieces to a serving dish and cover loosely to keep warm. Return pot to medium-low heat. Skim any fat from the surface of the cooking liquid and increase the heat to medium-high. Cook until the sauce has thickened slightly and coats the back of a spoon, about 15 to 20 minutes. Taste and adjust the seasoning if necessary. Return the chicken to the Dutch oven and cook for a few minutes to heat through, then serve.

  7. Serve with egg noodles and Braised Leeks. Garnish with the chopped parsley.

  8. This recipe yields 8 to 10 servings.


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