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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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This is from my Eat Well Stay Well cookbook. This is a white wine version of the French county stew and is much lower in fat than the original. This could probably be adapted to be a crock pot recipe. Ingredients:
2 slices bacon, chopped |
1 roasting chicken |
3 tablespoons flour |
2 cups frozen pearl onions, thawed |
2 carrots, halved and cut in 1 inch lengths |
1/2 small mushroom, halved |
3/4 cup dry white wine |
3/4 cup chicken broth |
3/4 teaspoon salt |
1/2 teaspoon dried rosemary, crumbled |
1/4 teaspoon dried sage |
1/4 teaspoon pepper |
1 1/2 teaspoons cornstarch, blended with 1 t water |
1/4 cup fresh parsley, chopped |
Directions:
1. In a Dutch oven, combine the bacon and 1/4 cup water over moderate heat.
2. Cook for 4 minutes or until the bacon has rendered its fat and is lightly crisped. Cut the chicken into 8 pieces, (use the wings and back pieces for stock or discard).
3. Skin the chicken and dredge in the flour, shaking off the excess. Sauté the chicken in the bacon drippings for 3 minutes per side or until golden brown.
4. Transfer the chicken to a plate.
5. Add the pearl onions and carrots to the pan and cook for 10 minutes or until the onions are golden.
6. Add the mushrooms and cook for 4 minutes or until they begin to release their juices.
7. Add the wine to the pan, increase the heat to high, and cook for 3 minutes, scraping up and browned bits that cling to the bottom of the pan.
8. Add the broth, salt, rosemary, sage and pepper and bring to a boil.
9. Return the chicken pieces to the pan; reduce to a simmer, cover and cook for 15 minutes or until the chicken is cooked through.
10. Transfer the chicken to a serving platter. Bring the sauce to a boil, stir in the cornstarch mixture, and cook, stirring until lightly thickened.
11. Stir in the parsley and spoon over the chicken.
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