A popular classic French dish made in one pan! With crispy, fall off the bone chicken this dish will get anyone making yammie noises at your dinner table and that wine sauce!! That wine sauce is life, so sexy and rich in flavor. Make sure to use very very good red wine for this as it is basically the main ingredient and it can make or break the whole stew. Serve with buttery mashed potato and the most delicious chicken dinner is ready for dinner!
Recipe is for 3-5 people
- 2 tablespoons olive oil
- 100 gr diced bacon or pancetta
- 4 drumsticks skin on, bone in
- 4 thighs skin on, bone in
- 1 onion, diced
- 3 big carrots cut into bite size pieces
- 1/4 cup cognac, optional
- 350 ml good quality red wine (Burgundy, Pinot Noir, Shiraz)
- 1 chicken stock or water
- 5 sprigs thyme
- 3 tablespoons unsalted butter at room temperature
- 1 1/2 tablespoons all-purpose flour
- 200 gr frozen small whole onions or fresh onions, the smallest you can find
- 300 gr brown mushrooms thickly sliced
- Salt and pepper to taste
- Preheat the oven to 180°C.
- Heat the olive oil over medium heat in a large pot or Dutch oven. Add the bacon and cook until crispy. Transfer bacon to a plate with a slotted spoon.
- Pat chicken pieces dry with paper towel and season generously with salt and pepper on both sides.
- Add the chicken in batches to the olive oil and bacon grease, skin side down for chicken thighs. Sear for about 5 minutes each side, until crispy and brown. Transfer chicken to the plate with the bacon. Set aside.
- Add the onions and carrots to the pan and cook over medium heat until the onions are transparent and lightly browned.
- Pour in the Cognac and deglaze the bottom of the pot. Now add wine and chicken stock (or water) and stir to combine. Add the bacon, chicken, and any juices leftover from the plate into the pot.
- Add the thyme and bring to a simmer, then cover with a lid or foil and transfer to the oven for 30-40 minutes, or until the chicken is falling off the bone.
- While chicken is in the oven, place a frying pan over medium heat and let it get really hot. Add the mushrooms and cook the until soft and browned around 10 minutes. Add a knob of butter, let it melt and cover all the mushroom slices. Turn off the heat and set aside.
- Remove casserole from oven and place on stove.
- In a small bowl mix together the butter with the flour and stir into the casserole. This roux will thicken the sauce and the heat will cook any lumps out.
- Add the onions; bring the casserole to a simmer and cook for a further 10 minutes, until sauce has thickened.
- Add the mushrooms, mix and turn off the heat.
- Season to taste and serve over mashed potatoes http://thepestogodmother.com/2018/12/09/basic-mashed-potatoes/