Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 6 slices bacon , diced

  3. 3-4 chicken breasts (bone-in)

  4. 3-4 chicken thighs (bone-in) Kosher salt and freshly ground black pepper

  5. 2 cups baby or chopped carrot s

  6. 1 yellow onion , sliced

  7. 1 teaspoon chopped garlic

  8. 1/4 cup Cognac or good brandy

  9. 1/2 bottle (375 ml) good dry red wine such as Burgundy or Pinot Noir

  10. 1 cup chicken stock or broth

  11. 5-6 fresh thyme sprigs

  12. 1 bay leaf

  13. 2 teaspoons Herbs de Provence

  14. 1/2 cup all-purpose flour

  15. 1 cup frozen small whole pearl onion s ( don't care for these, so I leave them out)

  16. 2 cups cremini or white mushroom s, sliced (I'm not a big mushroom fan either, but in this dish they are very tasty, and the texture is more palatable for me)

Instructions Jump to Ingredients ↑

  1. In a large, heavy skillet or Dutch oven, heat olive oil. Fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain. Coat chicken pieces in flour, salt and pepper. Brown chicken in hot bacon fat on both sides, then set aside. Add sliced onions, mushrooms and carrots to pan. (Add 1-2 tablespoons of butter or olive oil if needed.) Saute 8-10 minutes stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Then season with 2 teaspoons salt, and 1 teaspoon pepper. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, pearl onions, and herbs, then bring to a simmer. Cover and simmer for 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process. (I’ve used tomato paste and it works well) Serve with hot noodles or mashed potatoes.


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