Ingredients
- 1 3 lb. chicken, cut into 8 pieces
- 4 oz. bacon, chopped
- 16 pearl onions
- 2 cups mushrooms, cleaned, stems removed and quartered
- 1/3 cup Cognac
- 4 Tablespoons unsalted butter
- 2 garlic cloves, peeled and minced
- 1 bay leaf
- 1 Tablespoon fresh thyme
- 1 large tomato, peeled and chopped
- 1 bottle (3 cups) red wine
- 1-Ω cups chicken stock
- Salt & freshly ground black pepper & Maggi seasonins
- Parsley
Preparation
- Brown the bacon pieces in a large skillet. Remove with a slotted spoon and reserve.
- Add 3 tablespoons of the butter to the bacon fat in the skillet. Add the chicken pieces and brown on both sides.
- Pour the Cognac over the chiken and flame.
- Add the garlic, bay leaf, thyme, tomato, wine and chicken stock. Cook chicken until tender - about 30 minutes.
- While chicken is cooking, blanche the onions: put them in boiling water for 2 minutes. Drain and peel.
- Braise the mushrooms & onions: Melt one tablespoon of butter in a skillet, add the onions and brown. Add the mushrooms and 1/2 cup of the chicken stock, cover and simmer for 30 minutes.
- When the chicken is done, remove it to a side dish and keep warm. Bring the juices to a boil and then simmer until they are slightly thickened. Season with the salt, pepper and Maggi.
- Return the chicken to the sauce and add the reserved bacon, mushrooms and onions.
To serve:
Serve immediately. 1 3 lb. chicken, cut into 8 pieces.
