4 ounces thick cut bacon-cut into rectangles 1/4 long across and 1 inch long
2.5-3# cut-up chicken, or only thighs and drumsticks
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup cognac
3 cups red wine-we use Merlot
1-2 cups chicken or beef stock
1/2 tablespoon tomato paste
2 cloves mashed garlic
1/4 teaspoon thyme
1 bay leaf
3 tablespoons flour
4 tablespoons butter
BROWN-BRAISED ONIONS
12-24 pearl onions
1.5 tablespoons butter
1.5 tablespoons oil
1/2 cup chicken or beef stock
salt and pepper to taste
herb bouquet-4 parsley sprigs, 1/2 bay leaf, and 1/4 teaspoon thyme tied in cheesecloth
SAUTEED MUSHROOMS
2 tablespoons butter
1 tablespoon oil
1/2 # mushrooms, quartered
salt and pepper
DIRECTIONS:
- Bring 2 quarts of water to a simmer, add the bacon and simmer for 10 minutes. Rinse in cold water. Dry.
- Using a Dutch oven, saute the bacon in 2 tablespoons of the butter until it is lightly browned. Remove the bacon to a plate.
- Rinse and thoroughly dry the chicken pieces.
- Brown in the hot butter and bacon fat.
- Season the chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper, return the bacon to the pot.
- Cover and cook slowly for 10 minutes, turn the chicken once.
- Uncover, and pour in the cognac. This is the fun part....keeping your face away from the pot, ignite the cognac with a match, shake the pot back and forth for several seconds until the flame stops.
- Pour the wine into the pot.
- Add enough stock (1-2 cups) to cover the chicken.
- Stir in the tomato paste, garlic and herbs.
- Bring to a simmer, cover and cook slowly for 25-30 minutes.
- While the chicken is cooking, prepare the onions and mushrooms.
BROWN-BRAISED ONIONS:
- Peel the onions
- Heat the butter and oil in a skillet.
- When the fat is bubbling, add the onions and saute over medium heat for about 10 minutes, rolling the onions so they brown evenly and don't break their skins.
- Pour in the stock, season to taste and add the herb bouquet.
- Cover and simmer slowly for 40-50 minutes until tender, and the liquid has evaporated.
- Remove the herb bouquet
SAUTEED MUSHROOMS:
- Heat the butter and oil in a skillet over high heat.
- Add the mushrooms, toss and shake the pan for about 4-5 minutes.
- As soon as the mushrooms have begun to brown, remove from the heat. Season to taste.
BACK TO THE CHICKEN:
- Remove the chicken to a plate.
- Simmer the chicken, cooking liquid in the pot for a minute or two, skimming off the fat.
- Raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups.
- Correct the seasoning, remove from heat and remove the bay leaf
- Blend the butter and flour together into a smooth paste.
- Whisk the paste into the liquid.
- Bring to a simmer, stirring for a minute or two. The sauce should be thick enough to lightly coat a spoon.
- Remove the chicken from the bones and add the meat back into the sauce.
- Add the mushrooms and onions to the pot.
- Bring to a simmer and heat through.
- Serve with buttered noodles, potatoes or crusty bread.
