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Ingredients:
One chicken cut into eight pieces
3 oz. oil
1 cup of frozen pearl onions
1 cup of mushroom, washed and with the stem removed
8 oz of red wine
8 oz chicken broth
2 tablespoon fresh and softened butter
2 tablespoon flour
1 teaspoon thyme
1 bay leaf
1 tablespoon minced garlic
2 slices of bacon
Chopped parsley
Salt and pepper to taste
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Dice the bacon. In a large skillet heat the oil and add the chicken. Brown well on all sides. Remove from skillet. Add bacon and brown slightly. Then add the mushrooms and onions and lightly saute. Remove from pan with a slotted
Spoon and set aside. Add the butter to the oil in the skillet and melt. Stir in the flour to make a roux. Add the chicken broth, thyme and bay leaf. Bring to a gentle simmer. Add the wine and salt and pepper. Return the chicken to the pan and cook very slowly about 20 minutes until chicken is completely done (thermometer inserted into the meat registers 170 degrees F.
Add the bacon, mushrooms and onions back to the skillet and warm. Remove and divide between two plates. Pour the sauce over the chicken. Heat the pan to very hot, add remaining fourth cup of wine and stir well. Pour this mixture over the chicken. Garnish with parley and serve with very coarse, crusty bread and wine.
Recipe submitted by: Kerry Buckley
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