Tuesday, August 16, 2011


I came into this recipe about 3 years ago. The original recipe was made popular by the legendary Julia Child. It's made in France with a very young ROOSTER however we all know how complicated it is to find it in some places in the U.S. I came across this new one done by Ina Garten of the Food Channel but once again i thought get a whole chicken cut him up i just wanted to make it easier on myself and so I did. The end result was just as delicious and less complicated. In my recipe i use MERLOT instead of Burgundy.

2 Tablespoons good olive oil
4 slices of good thick bacon ( i would use pancetta but it can be pricey).
3 lbs of Chicken Thighs with skin and bone ( will add more flavor).
Kosher salt and ground pepper
1/2 lbs of carrots, cut diagonally in 1-inch pieces
1 large spanish Onion sliced ( feel free to use red onions 1 or 2 if you have them instead of the white onion).
1 teaspoon chopped garlic
1/2 cup of Brandy ( use good Brandy makes a whole lot of difference or Cognac).
1/2 bottle of Merlot or use a good red dry wine.
1 cup of Chicken Stock ( if you can and you like to do that use homemade).
10 fresh Thyme sprigs.
2 tablespoons of unsalted butter at room temperature.
1 1/2 tablespoons of all purpose flour.
1/2 lb small whole onions ( get them frozen save yourself the peeling time but if you cant find them then peel away).
1/2 lb cremini mushrooms( i did it once with shitake and loved it).

The recipe calls for a DUTCH OVEN but if you don't have one use a regular ( deep soup pot) and put on low-medium heat. The last stage will go to simmer.

Preheat the oven to 250 degrees F.

Heat the olive oil in the dutch oven or ( soup pot). Add the bacon and cook over medium heat for 8-10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. liberally sprinkle the chicken on both sides with kosher salt and pepper. When the bacon is removed brown the chicken pieces in batches in single layer( skin side down) for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, onions, 2 tablespoons of salt, and 1 teaspoon of pepper to the pan and cook over medium heat for 10-12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 minute. Add the cognac and put the bacon, chicken and any juices that collected on the plate into the pot, add the wine, chicken stock and thyme bring to a simmer. Cover the Dutch oven with the lid and place in the oven for 30-40 minutes, until the chicken is not pink. If you don't have the dutch oven and are using the soup pot just leave it on low to simmer for about 1 hour same rules applies until chicken is not pink.

After 40 minutes or hour depending which method you are using, The Dutch oven needs to be removed from the oven.
Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen ( small) onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium low heat for 5-10 minutes, until browned. Add to the stew to a simmer for another 10 minutes. Season to taste. Serve hot.

Suggestion: the dish is perfectly good by itself but i like to serve it on buttered egg noodles. ENJOY!

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