Prep 45 mins
Cook 45 mins
I have had this recipe for a while now, I have combined a couple of recipes to suit what I was looking for. I find this recipe really good for company which is when I cook it. Very tasty. I use chicken legs but I guess you could sub it with thighs, I don't think breasts would work. Dark meat is best. Delicious with some boiled baby potatoes.
- 44.37 ml oil
- 6 chicken legs (about 3 lbs)
- 1 onion (chopped)
- 1 carrot (diced)
- 1 stalk celery (chopped)
- 29.58 ml flour
- 236.59 ml dry red wine
- 236.59 ml beef stock
- 14.79 ml tomato paste
- 2 garlic cloves (minced)
- 0.25 ml dried thyme
- 1 bay leaf
- 20 white pearl onions
- 113.39 g bacon (1 inch pieces)
- 226.79 g button mushroom
- 29.58 ml parsley (chopped)
- salt and pepper (to taste)
- In a heavy saucepan or dutch oven heat 2 Tbsp of the oil over medium heat. Brown the chicken well on both sides in batches if you have to. Remove chicken and set aside when done.
- Add chopped onion, carrot, celery and cook till softened. About 3 to 5 minutes. Add flour and cook stirring for about 2 minutes until browned.
- Stir in the wine, stock, tomato paste, garlic, thyme and bay leaf. Bring to a boil. Return chicken to the pan, reduce heat to low, cover and simmer for 30 minutes.
- While this is simmering boil some water in a saucepan and add pearl onions. Boil for 3 minutes, drain and run under cold running water. Peel and trim.
- In a heavy skillet cook bacon until crisp and brown. Remove, drain fat. Wipe clean the skillet and add the remaining oil over medium heat, add pearl onion and cook until brown all over, about 3 to 5 minutes. Remove and set aside. Add mushrooms to skillet and brown lightly for about 3 minutes. You might need to add extra oil.
- Add pearl onions and mushroom to chicken mixture. Simmer covered for 15 minutes or until onions are tender and chicken is no longer pink. Remove bay leaf, season with salt and pepper to taste. I like to transfer this to a serving platter then sprinkle with cooked bacon and fresh parsley.
I used chicken thigh fillets & threw everything into the crockpot. Lovely to come home to such a yummy dinner. Made for ZWT5 by a Hell's Kitchen Angel.
I made this as directed and would not change a thing! If the veggies are chopped and ready before you start the recipe it comes together very easily. Will be making this one again and again! Thank you for such a lovely meal! Made for Ali Baba's Babes - ZWT$
An attractive take on a French classic. These ingredients blended well, and the garnish ingredients were a nice touch. I used mixed chicken parts, rather than all legs, which may explain why I had little liquid at the flour browning stage, and ending up with more of a tan sauce.