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- 1/2 cup lardons (bacon or salt pork)
- 2 1/2 to 3 pounds chicken legs and thighs
- 4 – 5 tablespoons butter
- 2-3 tablespoons olive oil
- Salt and freshly ground pepper
- 1/3 cup good brandy
- 2 large cloves of garlic, pureed
- 2-3 tablespoons tomato paste
- 3 cups young red wine (Pinot Noir)
- 1 cup chicken stock (or more)
- 1 bouquet garni
- Beurre manie, for the sauce
- Fresh parsley sprigs (or chopped parsley)
- 12 to 16 small brown-braised white onions
- 3 cups fresh mushrooms
- In a medium sauté pan over medium high heat, sauté the blanched bacon or salt pork and remove to a side dish, leaving the fat in the pan.
- Season the chicken with salt and pepper.
- Add a tablespoon of the olive oil to the pan. Place the chicken skin side down in the pan a cook until it is a dark golden color.
- While the chicken is still in the pan add the brandy and flambé the chicken with the brandy. Remove the chicken and set aside.
- In the same pan over medium heat, add the garlic and tomato paste and cook or 1-2 minutes.
- Add the red wine, chicken stock and bouquet garni.
- Return the chicken to the pan, cover and place in a preheated oven 300 degrees. Cook for about 1/12 hours.
- While the chicken is cooking in a large sauté pan over medium high heat, add 2 tablespoons butter and I tablespoon olive oil, heat then add the mushroom and sauté until they are golden brown. Remove from the pan and set aside.
- Next add the pearl onions, (if you need to add more butter and oil do so) sauté the onions until they are caramelized. Remove fan reserve with the mushrooms.
- When the chicken is finished, remover from the pan. Degrease the top if needed.
- If the sauce is too thin you can reduce the liquid and or whisk in some of the Beurre manie to get the desired consistence.
- Add the chicken and reheating with the mushrooms and onions.
Wine: Red Burgundy (Pinot Noir)
Special note: To blanch bacon or salt pork: When you use bacon or salt pork in cooking, you want to remove its salt as well as its smoky flavor, which would permeate the rest of the food. To do so, you blanch it -- meaning, you drop it into a saucepan of cold water to cover it by 2 to 3 inches, bring it to the boil, and simmer 5 to 8 minutes; the drain, refresh in cold water, and pat dry in paper towels.
Yield: 4-6 Serving