Ingredients Jump to Instructions ↓

  1. 1 chicken ñ

  2. 3 1/2 to 4 pounds 12small pearl onions, peeled

  3. 2 tablespoon virgin olive oil

  4. 1/2 teaspoons sugar

  5. 1/2 cup water

  6. 4 large mushrooms, quartered

  7. 1/3 cup finely chopped onion

  8. 3 cloves garlic, peeled, crushed and finely chopped

  9. 1 1/4 cup dry, fruity red wine

  10. 1/2 teaspoon dried thyme leaves or 1 spring fresh thyme

  11. 2 bat leaves

  12. 3/4 teaspoon salt

  13. 3/4 teaspoon freshly ground pepper

  14. 1 teaspoon potato starch dissolved in

  15. 2 tablespoons red wine

Instructions Jump to Ingredients ↑

  1. Cut the chicken into four pieces ñ two breasts with wings and two legs. Cut off the wings, and divide each piece at the joints. Skin and bone the breasts. Skin the legs and thighs. Cut off the ends of the drumsticks. Leave in the thigh and drum bones.

  2. Place the pearl onions with 1 tablespoon of the oil, the sugar, and the water in a large saucepan, and bring to a boil over high heat. Boil for a few minutes, or until the water has evaporated and the onions start frying. Cook until the onions are browned on all sides. Add the mushrooms, and sautÈ for 1 minute. Set aside, covered.

  3. In a large skillet, heat the remaining 1 tablespoon of oil. When hot, sautÈ the chicken wing pieces for 2-3 minutes, until lightly browned on all sides. Add the leg pieces, and brown them for 2-3 minutes on each side. Repeat with the breast. Set all the chicken pieces aside.

  4. To the drippings in the skillet, add the chopped onion and sautÈ for 1 minute. Then add the garlic, and cook for about 10 seconds. Add the wine, thyme, bay leaves, salt, and pepper, and bring to a boil. Return the dark meat and the wings to the pan, cover, and boil very gently fro 8 minutes.

  5. Add the chicken breasts, and boil gently for another 7 minutes. This brings the total cooking time to 15 minutes for the dark meat and only 7 minutes for the breast meat.

  6. Add the dissolved potato starch to the pan and stir until the pan juices are thickened. Then add the pearl onions and mushrooms with their juices to the red wine sauce.


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