Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 3 lbs 1362g / 48oz Chicken pieces - rinsed, patted dry

  3. Salt - to taste

  4. Freshly-ground black pepper - to taste

  5. 1/3 cup 48g / 1.7oz Finely-chopped shallot

  6. 1/3 cup 20g / 0.7oz Finely-chopped onion

  7. 2 Carrots - quartered

  8. Lengthwise, cut crosswise into 1/4" pieces

  9. 1/2 lb 227g / 8oz Pearl onions - blanched

  10. 3 minutes,

  11. Drained, and peeled

  12. 1 Bay leaf

  13. 3/4 teaspoon 3.8ml Dried thyme - crumbled

  14. 2 tablespoons 30ml Cognac

  15. 1 cup 237ml Dry white wine

  16. 2 cups 474ml Chicken broth

  17. 1/4 lb 113g / 4oz Shiitake mushrooms - stems discarded,

  18. And caps sliced thin

  19. 1/4 cup 15g / 1/2oz Cornstarch

  20. Freshly-ground nutmeg - to taste

Instructions Jump to Ingredients ↑

  1. In a heavy kettle, heat the oil over moderately-high heat until it is hot but not smoking and in it saute the chicken pieces, seasoned with salt and pepper, in batches, turning them once, for 8 to 10 minutes, or until they are browned. Transfer the chicken pieces as they are browned to a plate and keep them warm, covered.

  2. Place the shallot, onions, carrots, pearl onions, bay leaf, and thyme in a crockpot. Place the browned chicken on top of the vegetables. Combine the Cognac, white wine and 1 3/4 cup of chicken broth and add to the cooker. Cover and cook on low for 5 hours or until chicken is tender.

  3. Turn control to high and add the mushrooms. Dissolve the cornstarch in the remaining 1/4 cup chicken stock. Stir into the mixture. Cover and cook for 20 minutes more, or until sauce is thickened, stirring once. Transfer the chicken to a plate, and keep warm. Discard the bay leaf, and season the sauce with freshly-ground nutmeg and salt and pepper to taste. Serve warm.

  4. This recipe yields 4 to 5 servings.


Send feedback