Ingredients
- 4 ounce sbacon or pancetta, diced
- 3-4 pound chicken, cut in 8 piece s
- Kosher salt and freshly ground black pepper, to season the chicken
- 1/2 pound carrots, cut diagonally in 1-inch piece s
- 1 medium onion, slice d (about 1 cup)
- 2 teaspoon ssalt
- 1 teaspoon black pepper
- 1 tablespoon minced garlic
- 1/4 cup Cognac or good brandy
- \1 1/2-2 cup sgood dry red wine such as Burgundy
- \1 1/2 cup good chicken stock, preferably homemade
- 6-7 fresh thyme sprigs
- 2 tablespoon sunsalted butter, at room temperature, divided
- \1 1/2 tablespoon sall-purpose flour
- 1/2 pound frozen small whole onions, (pearl onions)
- 1/2 pound cremini mushrooms, stems removed and thickly slice d
- 2-3 tablespoon schopped parsley to garnish
Instructions
- Preheat the oven to 250 degrees F.
- Add bacon to a large cast iron (I used 12 inch ) heat over moderately low heat. Cook until the bacon renders some of its fat, about 6 8 minutes or until lightly brown. Remove the bacon with a slotted spoon and set aside.
- Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer 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 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned.
- Add garlic, mushroom and cook for 1 more minute, then sprinkle in the flour and cook for another 2 3 minutes or until flour is paste like.
- Next, 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 and bring to a simmer.
- Throw in the pearl onions and cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink.
- Remove from the oven and serve.
