Ingredients
3 pounds chicken thighs and drumsticks, well trimmed
Salt and pepper to taste
1 bottle (750ml) fruity red wine - Robert Mondavi Pinot Noir works well
2 1/2 cups chicken stock
6 ounces thick-cut smoked bacon, cubed
6-7 tablespoons unsalted butter, at room temperature
1 large carrot, coarsely chopped
1 large onion, coarsely chopped
2 medium shallots, peeled and quartered
2 medium garlic cloves, skin on and mashed
1 teaspoon dried thyme leaves, 10 parsley stems and 1 bay leaf bundled into a bouquet garni
1 1/2 teaspoon tomato paste
1 pound frozen pearl onions, thawed
1/2 pound small white button mushrooms
2-3 tablespoons all-purpose flour
2 tablespoons minced fresh parsley leaves
Preparation
Return French oven to burner over medium-high heat & add another T of butter. When butter is melted, add chicken & cook til well browned, turning as necessary, for 12-16 mins. Remove chicken to a plate; set aside. Pour off all fat from French oven; return to heat & add wine-veg mixture. Bring to boil, scraping up the browned bits from the bottom of the pan. Add browned chicken, bouquet garni & tomato paste to boiling mixture; return to boil, then reduce heat to low & simmer gently, partially covered. Turn chicken as nec. during cooking, til tender & infused w/wine flavor, 60 mins. While chicken & sauce are cooking, heat another 2 Ts butter in med. sauce skillet over med-low heat. Add pearl onions & cook for 5-8 mins til lightly browned. Add mushrooms, season w/ salt, cover & cook for 5 mins til mushrooms release their liquid. Remove cover, increase heat to high & boil til liquid has evaporated & onion & mushrooms are golden brown, about another 5 mins. Trans. onions & mushrooms to plate w/ bacon; set aside. When chicken is cooked, transfer to platter & cover. Strain sauce over bowl. Sauce should measure 2-3 cups. Return to pan. Counting 1 T each of butter & flour for ea. cup of sauce, mash 2 to 3 Ts each butter & flour in small bowl to make a beurre manié. Bring sauce to boil & whisk in beurre manié til thickened & smooth. Add reserved chicken, bacon, onions & mushrooms; salt & pepper to taste. Reduce heat to med-low & simmer to warm through & blend flavors, about 5 mins. Check seasoning & adjust if nec.; add parsley. Transfer chicken to serving plate; pour sauce over chicken. Serve immed.
