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Ingredients
- Makes: 7 cups stew + chicken (7 servings)
- Total time: 1 1/4 hours
- 4 strips thick-sliced bacon, diced
- 1 chicken, cut into 8 pieces, seasoned with salt and pepper (3 lb.)
- 2 cups sliced leeks
- 1 1⁄2 cups baby carrots
- 1 ⁄2 lb. button mushrooms
- 1 Tbsp. tomato paste
- 1 Tbsp. minced garlic
- 1 ⁄2 cup brandy
- 2 cups dry white wine
- 2 cups low-sodium chicken broth
- 1 cup frozen pearl onions
- 4 sprigs fresh thyme
- 1 ⁄2 stick unsalted butter, softened (4 Tbsp.)
- 3 Tbsp. all-purpose flour
Details
Servings 6
Preparation
Step 1
Sauté bacon in a Dutch oven or large pot over medium heat until crisp; transfer to a paper towel-lined plate.
Pour off all but 1 Tbsp. drippings, increase heat to medium-high, and brown chicken in batches on all sides.It’s a good idea to cut each breast in half crosswise before cooking.Cook about 10 minutes per batch; transfer to a plate.
Pour off all but 1 Tbsp. drippings and reduce heat to medium.
Sweat leeks, carrots, and mushrooms in drippings until leeks are soft, about 5 minutes, stirring occasionally. Add tomato paste and garlic; cook 2 minutes.
Off heat, deglaze with brandy, then return pot to burner and simmer until liquid is nearly evaporated. Add reserved chicken, wine, broth, onions, and thyme. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, 20 minutes.
Mash butter and flour in a bowl,Stir in the butter-flour mixture and simmer stew until sauce thickens slightly, about 2 minutes.
Remove thyme before serving. Garnish servings with reserved bacon.
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