French wines were the call so we needed a nice French dish to go along. This is a good one for a cold winter night and actually quite simple too.This one uses a whole bottle of wine so your gonna need to pick up a couple!
Lets go shopping....
1 package Whole Chicken cut up (you can also do all thighs)
4 slices Bacon
1/2 cup Flour
5 cloves Garlic chopped
2 1/2 cups Shiitake Mushrooms
2 cups Carrots (cut into rounds aprox 1/4 to 3/8 thick)
2 cups Pearl Onions peeled
1/3 cup Brandy
3 cups Organic Chicken Broth
1 bottle Burgundy Wine
1/4 cup Olive oil
1 stick Butter
4 tbsp fresh Thyme chopped
2 tbsp Herbs de Provence
2 Bay Leaves
Italian Parsley chopped for garnish
S & P
Trim excess skin/fat from chicken and coat in flour with S & P added. I like to cut the breast in half so all pieces are about the same size.
In a dutch oven or large pot, cook bacon medium heat until crisp. Remove when done and set aside for later. Brown chicken on both sides in bacon grease and remove. If you used turkey bacon you will need to add a little oil. Place chicken in rectangular dish, cover and refridgerate for baking later. In the pot, add 1/2 of the garlic, carrots, onions, 1/2 stick butter, thyme, herbs, and about a 1/2 cup of the wine. Saute for 5 to 7 minutes. Remove from heat and add brandy. Hold a lighter or long match above the pot to burn off the alcohol. You might need to place the pot back on the heat and light again. This will flame up so be careful.
Once burned off, saute for a couple more minutes. Set a 1/4 cup of the wine and broth aside and add remaining to pot. Stir well then let simmer on low heat for about 1 hour covered stirring occasionally. Put your feet up and pour a glass, you've got some time. After 1 hour remove cover and simmer for an additional 1 hour. After this time heat oven to 375 and cook chicken till done (35 to 40 min). While chicken is cooking, in large saute pan melt remaining butter with oil on medium/low heat. When melted, add garlic and saute for a couple minutes. Add mushrooms, S & P, and the wine and broth you set aside. Saute till done. Approx 15 minutes. When done add to your pot. At this time finely chop your bacon pieces and also add to the pot. Continue to simmer till chicken is ready.
If sauce has thickened enough, you can get ready to serve. If not, you can thicken up with a little flour mixed with water. There are two ways to serve. You can add the chicken to the pot and serve mixed or you can plate the chicken and top it with the sauce (I like to plate the chicken). I served it on top of some Thyme Roasted Potatoes* -- was a real nice combination. Garnish with parsley and dig in!!
Thyme Roasted Potatoes:
6-7 Red and Yukon Potatoes cut into bite size squares
1/4 cup olive oil
5 tbsp fresh Thyme chopped
S&P
Coat well and bake at 375 for 45 minutes
No comments:
Post a Comment