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Prep Time: 35 Minutes Cook Time: 2 Minutes |
Ready In: 37 Minutes Servings: 10 |
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I was looking for this recipe and was unable to find it here at the 'Zaar. I was watching The Essence of Emeril and he did this recipe. The only change I made to it is making the bacon optional and replacing it with olive oil. Bacon is not Kosher and therefore can't be used. I suppose you COULD use a Beef Bacon, but there is not the same amount of fat as you get from bacon. I would recommend a good Olive Oil instead of the bacon if you wish. Ingredients:
10 slices bacon, sliced into 1/2 inch pieces (optional) |
2 chicken, quartered,rinsed and patted dry (about 3 1/2 to 4 pounds) |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 onion, finely chopped |
20 small white pearl onions, peeled |
1/2 cup minced shallot (2 large shallots) |
1 head garlic, cloves separated and peeled |
1 lb button mushroom, wiped clean and halved or quartered if large (should match size of onions) |
1/4 cup all-purpose flour |
2 teaspoons tomato paste |
3 cups full-bodied dry red wine, such as pinot noir or cotes-du-rhone |
1 1/2 cups rich chicken broth |
6 sprigs fresh thyme or 1 teaspoon dried thyme |
1 bay leaf |
Directions:
1. Preheat oven to 350 degrees F.
2. In a large, heavy Dutch oven over high heat fry the bacon until crisp and all of the fat is rendered.
3. Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain.
4. Reserve.
5. Season the chicken pieces with the salt and pepper.
6. Brown the chicken pieces in the hot bacon fat, working in batches, if necessary, and turning to ensure even cooking.
7. Transfer the chicken pieces to a large plate or bowl and set aside.
8. Remove some of the bacon fat, leaving about 4 tablespoons in the Dutch oven If you do not want to use bacon, then just use 4 tablespoons Olive Oil.
9. Reduce the heat to medium-high and add the chopped onion, pearl onions, shallots and garlic cloves to the Dutch oven and cook until soft, about 4 minutes.
10. Add the mushrooms and cook for 5 minutes longer, or until they've released most of their liquid and have begun to brown.
11. Add the flour and tomato paste and cook, stirring constantly, for 1 minute.
12. Slowly add the wine and stock, stirring constantly.
13. Add the thyme, bay leaf, reserved bacon and chicken.
14. Bring liquid to a boil.
15. Cover the pot, place in the oven and cook for about 1 1/2 hours, or until the chicken is very tender.
16. Transfer the chicken pieces to a serving dish and cover loosely to keep warm.
17. Return pot to medium-low heat.
18. Skim any fat from the surface of the cooking liquid and increase the heat to medium-high.
19. Cook until the sauce has thickened slightly and coats the back of a spoon, about 15 to 20 minutes.
20. Taste and adjust the seasoning if necessary.
21. Return the chicken to the Dutch oven and cook for a few minutes to heat through, then serve.
22. Serve with egg noodles.
23. Garnish with chopped parsley.
24. This dish may be prepared 1 or 2 days in advance and then reheated slowly just before serving.
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