Recipe by Ewalla
This is a Tyler Florence recipe that is very hearty and filling. Great for a cold night or a big crowd. The recipe says to let simmer 40 minutes, but I put it on at lunch time and cooked it all day and the chicken was super tender and falling off the bone!
Top Review by CC & G
Great recipe! I made the recipe using a small chicken that gave me 4 quarter pieces so I cut back the other ingredients accordingly. I didn't have thyme sprigs so I used a bit of dried thyme and the wine I used was a Pinot Noir. I also used fresh pearl onions since I had them on hand. The cooking time was exact and the chicken was so tender and juicy. Thank you for sharing. Made for Spring PAC 2009
- 8 slices bacon, cut crosswise into thin strips
- 2 tablespoons olive oil
- 6 quarter chicken pieces (legs and thighs)
- 1 1⁄2 teaspoons kosher salt, plus more for chicken
- fresh ground black pepper
- 1 (1 lb) bag frozen pearl onions, thawed
- 8 garlic cloves, smashed
- 1 lb cremini mushroom, halved
- 3 russet potatoes, peeled and cut into chunks
- 3 carrots, peeled and cut into 2-inch pieces
- 1⁄3 cup all-purpose flour
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 1⁄2 cups full-bodied red wine (I used Pinot Noir)
- 2 cups low sodium chicken broth
- 1⁄2 cup fresh parsley leaves, roughly chopped
- 3 tablespoons red wine vinegar
Directions See How It's Made
- Cook the bacon over medium heat in olive oil in a large Dutch oven until crisp, about 8 minutes. Remove with a slotted spoon and set aside.
- Season the chicken pieces generously with the salt and pepper and brown the pieces in 2 batches in the bacon drippings. Set aside.
- Pour off about half of the pan drippings then add the onions, garlic, and mushrooms. Cook over medium-high heat until browned, about 8 minutes.
- Stir in the potatoes and carrots.
- Add the 1 1/2 teaspoons salt and the flour, stir to coat the vegetables.
- Pour in the wine and chicken broth, stir until you don't see any lumps of flour.
- Add the chicken, thyme, bay leaves, and half of the bacon to the stew.
- Bring to a boil then reduce to a simmer. Cover and braise until the chicken and vegetables are almost tender, about 40 minutes. Uncover and cook until sauce thickens, about 10 more minutes.
- Stir in the parsley and vinegar. Adjust seasoning with salt and pepper, to taste, and serve with the remaining bacon.
- Serve with a nice crusty bread.