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Cook2 hrs 30 mins
I was looking for this recipe and was unable to find it here at the 'Zaar. I was watching "The Essence of Emeril" and he did this recipe. The only change I made to it is making the bacon optional and replacing it with olive oil. Bacon is not Kosher and therefore can't be used. I suppose you COULD use a Beef Bacon, but there is not the same amount of fat as you get from bacon. I would recommend a good Olive Oil instead of the bacon if you wish.
- 10 slices bacon, sliced into 1/2 inch pieces (optional)
- 2 chicken, quartered,rinsed and patted dry (about 3 1/2 to 4 pounds)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 onion, finely chopped
- 20 small white pearl onions, peeled
- 1⁄2 cup minced shallot (2 large shallots)
- 1 head garlic, cloves separated and peeled
- 1 lb button mushroom, wiped clean and halved or quartered if large (should match size of onions)
- 1⁄4 cup all-purpose flour
- 2 teaspoons tomato paste
- 3 cups full-bodied dry red wine, such as pinot noir or cotes-du-rhone
- 1 1⁄2 cups rich chicken broth
- 6 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 bay leaf
- Preheat oven to 350 degrees F.
- In a large, heavy Dutch oven over high heat fry the bacon until crisp and all of the fat is rendered.
- Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain.
- Season the chicken pieces with the salt and pepper.
- Brown the chicken pieces in the hot bacon fat, working in batches, if necessary, and turning to ensure even cooking.
- Transfer the chicken pieces to a large plate or bowl and set aside.
- Remove some of the bacon fat, leaving about 4 tablespoons in the Dutch oven If you do not want to use bacon, then just use 4 tablespoons Olive Oil.
- Reduce the heat to medium-high and add the chopped onion, pearl onions, shallots and garlic cloves to the Dutch oven and cook until soft, about 4 minutes.
- Add the mushrooms and cook for 5 minutes longer, or until they've released most of their liquid and have begun to brown.
- Add the flour and tomato paste and cook, stirring constantly, for 1 minute.
- Slowly add the wine and stock, stirring constantly.
- Add the thyme, bay leaf, reserved bacon and chicken.
- Bring liquid to a boil.
- Cover the pot, place in the oven and cook for about 1 1/2 hours, or until the chicken is very tender.
- Transfer the chicken pieces to a serving dish and cover loosely to keep warm.
- Return pot to medium-low heat.
- Skim any fat from the surface of the cooking liquid and increase the heat to medium-high.
- Cook until the sauce has thickened slightly and coats the back of a spoon, about 15 to 20 minutes.
- Taste and adjust the seasoning if necessary.
- Return the chicken to the Dutch oven and cook for a few minutes to heat through, then serve.
- Serve with egg noodles.
- Garnish with chopped parsley.
- This dish may be prepared 1 or 2 days in advance and then reheated slowly just before serving.