Recipe by dojemi
I can't remember where I found this recipe. I've been making it for years and it's one of my families most requested. I prepare this in a cooker/fryer. Cook time includes all cooking needed. The meat gets so tender through the final cooking process that the meat literally falls off the bones. Because of that, I prefer to use all boneless chicken thighs and breasts. A rule of thumb to follow for the wine......only use a wine in this recipe that you consider good enough to drink.
Top Review by HesterX
I combined this recipe and another (#62127) for a nice hybrid of the two. I marinated the vegetables & fresh herbs (parsley & thyme) the night before in beaujolais wine, then separated them with a strainer. Used half a bag of frozen pearl onions & a combination of bone & boneless thighs. Next time I will use all bone thighs with the skin on, as these were tastier. Very good recipe.
- 4 slices bacon, chop and cook til crispy
- 1⁄2 cup butter
- 2 broiler-fryer chickens, cut into quarters
- 16 small white pearl onions (peeled and left whole)
- 16 large mushrooms, sliced
- 2 garlic cloves (minced)
- 1 bunch scallion (cleaned and cut up)
- 1⁄4 cup flour
- 3 cups dry red table wine
- 2 chicken bouillon cubes
- 1 cup boiling water
- 2 teaspoons salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon thyme
- 1 bay leaf
Directions See How It's Made
- Preheat cooker/fryer to 300 degrees.
- Cook bacon till crisp.
- Remove and reserve.
- Add butter to bacon fat and brown chicken pieces.
- Remove chicken and reserve.
- Lightly cook onions and mushrooms.
- Pour out drippings and reserve 2 tablespoons in cooker.
- Cook garlic and scallions till limp.
- Stir in flour and cook 2 minutes till flour has browned.
- Turn off heat.
- Stir in wine, bouillon and 1 cup of boiling water.
- Turn heat up to 300 degrees and stir till mix comes to a boil.
- Add salt, pepper, thyme and bayleaf.
- Add bacon, chicken, onions and mushrooms.
- Turn heat to simmer and cook for 30 to 45 minutes till chicken in tender.
- Remove bayleaf before serving.