- Average
- Average budget
Ingredients
- 2 T olive oil
- 4 oz bacon or panchetta, diced
- 1 (3-4lb) chicken, cut into 8ths
- Kosher salt and freshly grd pepper
- 1/2 lbs carrots, cut diagonally in 1 inch pieces
- 1 yellow onion, diced
- 1/4 cup Cognac or good brandy
- 1/2 bottle good dry red wine such as Burgundy
- 1 cup chicken stock
- 10 fresh thyme sprigs
- 2 T unsalted butter, at room temp., divided
- 1 1/2 T all-purpose-flour
- 1/2 lb frozen small whole onions
- 1/2 lb cremini mushrooms, stems removed and thickly sliced
Preparation
Step 1
Preheat oven to 250 degrees. Heat the olive oil in a large Dutch oven. Add the bacon/pancetta and cook over med. heat for 8-10 minutes, until lightly browned.
Step 2
Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown he chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Step 3
Add the carrots, onions, 2 T salt, and 1 tsp pepper to the pan and cook over med heat for 10-12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collectedon the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30-40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
Step 4
Mash 1 T of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 T of butter and cook the mushrooms over med-low heat for 5-10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste and serve hot.