Recipe by evelyn/athens
A French classic - a delicious stew that deserves only a truly free-range bird, or an old hen or rooster.
Top Review by Dr. Jenny
My fiance and I made this last night and invited over two friends for dinner. It turned out fantastic! Everyone said they loved it. It was very delicious and bursting with flavor. I loved the sauce in particular! The dish was not that difficult to prepare. The only change I made was that I used cognac because I did not have brandy. I think the whole bottle of wine (versus the cup that other recipes call for) makes the dish and adds to the flavor. Thank you for posting this. I am filing this one away in my permanent recipe box!
- 1 (750 ml) bottle red wine (use a wine you'd enjoy drinking)
- 3 -5 sprigs fresh thyme
- 2 bay leaves
- 8 whole peppercorns
- 3 -5 sprigs parsley
- 1 medium free-range chicken, cut into pieces
- 1 tablespoon olive oil
- 4 ounces bacon, cut into strips or lardons
- 2 large onions, chopped roughly
- 1 tablespoon tomato paste
- plain flour
- 1 1⁄2 fluid ounces brandy
- 2 garlic cloves, chopped
- 4 ounces button mushrooms, halved or quartered if large
- 20 small white pearl onions
- 2 ounces butter
- 2 teaspoons sugar
- 1 teaspoon plain flour, mixed with
- 1 teaspoon butter, to make a paste
- 1 tablespoon chopped parsley
Directions See How It's Made
- Bring the red wine to the boil with the sprigs of thyme, parsley, bay leaves and peppercorns, then leave to cool for 1 hour; pour the wine over the chicken pieces and marinate for 12 hours.
- Fry the bacon in a frying pan, remove with a slotted spoon; add the oil to the pan and fry the onions until softened; remove to casserole dish.
- Remove the chicken pieces from the marinade and pat dry with kitchen paper.
- Dust the chicken pieces with a little flour, then put them in the frying pan and brown them lightly; pour in the warmed brandy and flambé it (or cook off alcohol); transfer the chicken pieces and liquid to the casserole and add the bacon, strained marinade (with tomato paste stirred in), garlic and mushrooms; cover and cook in a preheated oven at 300F for about 1 hour.
- In the meantime, fry the small onions in butter with the sugar and a little water until glazed; add to the casserole and cook for a further 30 minutes; if the sauce needs thickening, stir in a few small knobs of beurre manié.
- Remove the casserole from the oven and sprinkle the chopped parsley over before serving.