Ingredients
- 1/4 lb slab bacon, cut into matchstick strips
- 4 tbsp butter, room temp
- 1 chicken (3-3.5 lbs) quartered
- 1 onion, chopped coarse
- 1 clove garlic, chopped coarse
- 1 carrot, chopped coarse
- 1.5 cups dry riesling
- 0.5 cup chicken stock
- 1 lb mushrooms, quartered
- 2 tbsp cognac or brandy
- 0.25 tsp lemon juice
- 1 tbsp flour
- 2 tsp minced parsley
Preparation
Step 1
In a dutch oven, cook bacon over moderate heat, stirring until golden, about 3 minutes. Using slotted spoon, remove bacon from the pot and reserve 1 tbsp fat.
In dutch oven, melt 2 tbsp butter with 1.5 tsp bacon fat over mod-high heat. Add chicken and brown on both sides, about 8 minutes in all. Transfer chicken to plate.
Add onion, garlic, and carrot and cook over moderate heat until soft. 10-15 minutes. Add wine and stock. Bring to boil, scraping bottom of pot.
Heat oven to 250F. Return chicken to pot, reduce heat, cover, and simmer until breasts are cooked, about 15 minutes. Put breast quarters on a platter and put in oven to keep warm. Continue to cook leg quarters another 10 minutes until juices run clear. Transfer legs to plate and simmer sauce an additional 5 minutes.
In a large frying pan, melt 1 tbsp of butter with remaining bacon fat over moderate heat. Add mushrooms and cook until soft and have absorbed all of the liquid, about 5 minutes.
Add cognac and carefully ignite; shake pan until the flames subside. Add lemon juice and season with salt and pepper. Spoon mushrooms over chicken and pour the juices on top.
Blend remaining 1 tbsp butter with flour to form Beurre Manie. Bit by bit, whisk in enough so that the sauce lightly coats a spoon. Simmer for 3 minutes.
Sprinkle bacon around the edges of the platter. Pour sauce over the chicken and sprinkle with parsley.