Prep 20 mins
Cook 45 mins
This classic French dish, when literally translated, means "rooster with wine." In days past, farmers kept roosters for breeding purposes until they were several years old, which necessitated long slow cooking to tenderize them for eating. To accomplish this, the rooster was cooked slowly with mushrooms, onions, bacon, herbs and red wine. For elaborate dinner parties, the comb of the rooster was used as a garnish. Today, this recipe is usually made with a younger, more tender chicken such as a fryer, as is in this recipe!
- 8 slices bacon, cut into 1/2 inch pieces
- 1 frying chicken, cut up, skinned if desired
- 1 1⁄2 frozen pearl onions
- 1 (4 1/2 ounce) jar whole mushrooms
- 2 tablespoons chopped fresh parsley
- 1⁄2 teaspoon dried thyme leaves
- 2 garlic cloves, minced
- 1⁄4 cup flour
- 1 1⁄2 cups dry red wine
- 1⁄2 teaspoon parsley, as a garnish if desired
- Heat the oven to 400°F.
- Cook bacon in a large skillet or Dutch oven until crisp. Remove bacon from skillet; reserve drippings. Brown the chicken in hot bacon drippings, turning to brown all sides; drain. Place chicken in a 2 1/2 to 3-quart casserole dish;sprinkle with bacon.
- Combine onions, mushrooms, 2 tablespoons parsley, thyme and garlic in same skillet as before. Cook over medium heat until thoroughly heated, stirring occasionally. Stir in flour. Gradually stir in wine. Cook until mixture boils and thickens stirring constantly. Pour over chicken and bacon in casserole.
- Cover, bake at 400°F for 40-50 minutes or until the chicken is fork tender and juices run clear. Or if using a meat thermometer chicken is done when it holds at 180°F for ten seconds. Sprinkle with parsley.