Prep 30 mins
Cook 3 hrs
Sticking this here so I can make this wonderful meal for FH before he goes away to college. It's his favourite dish!
- 4 chicken legs with thigh
- kosher salt
- fresh ground black pepper
- 1⁄4-1⁄2 cup all-purpose flour
- 2 tablespoons water
- 6 ounces thick slab bacon, cubed
- 30 white pearl onions, blanched and peeled
- 8 ounces button mushrooms
- 1 tablespoon unsalted butter
- 2 (750 ml) bottles red wine (preferably pinot noir or burgundy)
- 2 tablespoons tomato paste
- 1 medium onion, quartered
- 2 stalks celery, quartered
- 2 medium carrots, quartered
- 5 garlic cloves, crushed
- 6 sprigs fresh thyme
- 1 bay leaf
- 2 cups chicken stock
- Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper.
- Place the chicken pieces, a few at a time, into a large sealable plastic bag along with the flour.
- Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.
- Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the bacon.
- Cover and cook until the water is gone, and then continue to cook until the bacon cubes are golden brown and crispy, approximately 8 to 10 minutes.
- Remove the salt pork from the pan and set aside.
- In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside.
- Brown the chicken pieces on each side until golden, working in batches if necessary to not overcrowd the pan.
- Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.
- Add the mushrooms to the same pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes.
- Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.
- Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine.
- Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine.
- Cover and refrigerate overnight.
- The next day, preheat the oven to 325 degrees F.
- Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.
- Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm.
- Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf.
- Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.
- Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through.
- Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve.