- 4
- 45 mins
- 100 mins
Ingredients
- 2 1/2 to 3 pounds chicken thighs, w/ bones and skin
- 8 ounces Applewood smoked, thick-cut bacon
- Salt and pepper
- 1/2 cup cognac
- 1 Bottle red wine - like Syrah
- 2 cups homemade chicken stock
- 1 tablespoon tomato paste
- 1 red onion - sliced
- 3 large cloves garlic, sliced
- 1 bay leaf
- 1 teaspoon thyme
- 1/2 lb. sliced Mushrooms
- 2 lbs. cooked potatoes - in chunks w/ skin -- still a little firm.
Preparation
Step 1
Preparation:
Dry chicken thoroughly in a towel. Season chicken with salt and pepper; set aside.
Slice bacon,lardon style.
Heat a large heavy frying pan, casserole dish, or electric skillet over medium heat. Add the bacon and saute slowly until they are lightly browned. Remove bacon to a side dish.
Saute onion and garlic. Remove from pan.
Saute mushrooms. Remove from pan.
Place chicken pieces into the hot oil (not crowding pan), and brown on all sides.
Cover pan, and cook slowly for 10 minutes, turning chicken once.
After browning the chicken, uncover pan, pour in the cognac.
Pour the red wine into the pan and add just enough chicken broth to completely cover the chicken pieces.
Stir in tomato paste, garlic, bay leaf, and thyme.
Bring the liquid to a simmer.
Add bacon, onions, garlic and mushrooms.
Cover pan and cook 30 min.
Add potatoes.
Serve.
Cover pan, and simmer slowly for about 30 minutes or until the chicken meat is tender when pierced with a fork or an instant-read meat thermometer registers an internal temperature of 1