Ingredients
• 10 chicken thighs
• 32 oz pearl onions
• 4 cups brown mushrooms (and/or morels)
• 1 shallot (brunoise)
• 3 whole carrots
• 2 tbsp tomato paste
• 2 cups chicken stock
• 2 cups demi-glace
• 2 cups Cabernet Sauvignon
• 2 cups Pinot Noir
• 1 cup Calvados
• 2 sprigs thyme
• 1 bunch parsley
• 3 bay leaves
• Kosher salt (to taste)
• Black pepper (to taste)
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Instructions
1. Season and Brown the Chicken
• Salt the chicken and let it rest for 15 minutes.
• Brown the chicken thighs in a hot pan (do not fully cook).
• Remove and set aside.
2. Build the Flavor Base
• Brown the mushrooms. Remove and set aside.
• Brown the pearl onions. Remove and set aside.
• Add a light drizzle of oil if needed.
• Add the shallot and cook for 1–2 minutes.
• Stir in tomato paste and cook for another minute to deepen its flavor.
3. Deglaze and Reduce
• Return the onions and mushrooms to the pan.
• Add the whole carrots.
• Pour in the Cabernet Sauvignon, Pinot Noir, and Calvados.
• Bring to a boil and reduce by about half, or until the alcohol flavor mellows.
4. Add Depth
• Stir in the demi-glace and chicken stock.
• Add thyme, parsley, and bay leaves.
• Place the browned chicken on top.
5. First Bake
• Transfer to a preheated 375°F oven.
• Bake for 1–2 hours, until the chicken is tender.
6. Carrot Purée Finish
• Remove from the oven.
• Take out the carrots and place in a heat-safe container.
• Add a small amount of cooking liquid.
• Blend until smooth using an immersion blender or standard blender.
• Gently stir the purée back into the dish until incorporated.
7. Final Bake
• Return to the oven for an additional 30–45 minutes to fully integrate flavors.
1 Comment
This is the best!!!