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MUSIC:
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INGREDIENTS:
2 TB good quality olive oil
4 oz good quality smoked bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut into 8ths
salt and freshly ground black pepper
1/2 lb carrots, thick cut 1-inch pieces
1 sliced yellow onion
3 tsp chopped garlic
1/4 cup Cognac
1/2 bottle Burgundy/ Pinot Noir from France
1 cup chicken stock
10 fresh thyme sprigs
2 TB unsalted butter
2 TB all-purpose flour
1/2 lb small whole onions
1/2 lb mushrooms, remove stems & thickly sliced
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INSTRUCTIONS:
Preheat oven to 300
Add oil to a large cast iron pan or Dutch oven. Add bacon, bring to medium high heat and brown bacon. Once crisp, remove the bacon with a slotted spoon and place in a dish to the side.
Add chicken to the pan cook in batches for 3 to 4 minutes on each side or until golden brown. Once seared on both sides remove chicken from the pan and place in dish with the bacon. Add carrots and onions to the pan, then sauté for 5 minutes. Stir in garlic and sauté for an additional 5 minutes.
Deglaze the pan with cognac, gently mixing in any bacon bits at the bottom of the pan. Add chicken, bacon, and any juices from the chicken back into the pan and season with salt and pepper.
Pour wine into the pan, followed by chicken stock, and lastly add fresh thyme sprigs. Next cover the pan with an oven safe lid and place in oven for 40 minutes.
At 40 minutes remove the dish from the oven and add in whole small onions and thickly sliced mushrooms. Return dish to oven for 15 minutes.
Remove dish from oven, and use a fork or tongs to take out the cooked thyme sprigs. In a separate small bowl, mix together melted butter and flour. Pour this into the pan to thicken the wine sauce. Garnish with fresh herbs and serve from the pan.
This dish can be enjoyed on its own, with roasted or mashed potatoes, over pasta, or rice.
Bon Appétit!