Ingredients
o 4 chicken legs and 4 chicken thighs
o 8 oz button mushrooms
o 10-20 pearl onions
o 2 carrots
o 2 celery stalks
o salt pork (unsmoked)
o yellow onion
o Thyme sprigs
o 3 garlic cloves
o 1 bay leaf
o 2 cups chicken broth
o 2 tbsp tomato paste
o 2 bottles wine (red burgundy or beaujolais)
Preparation
Step 1 - Make the Chunks
- Add water to cover bottom of skillet, heat over medium heat
- Slice salt pork into 1/4 inch cubes
- Render salt pork in skillet until all water dissolved and fat left in bottom
- Remove meat and leave fat
- Peel pearl onions by blanching in boiling water for 1 minute then peeling
- Add pearl onions to skillet and brown well. Remove
- Salt and pepper chicken pieces well.
- Add flour to big ziplock, then shake & bake chicken pieces.
- Brown chicken pieces in skillet in batches
- Add some butter to skillet and brown mushrooms well
- Put mushrooms, port meat and pearl onions in baggie and refrigerate
- Deglace skillet with 1 cup of wine (not on heat)
- Add tomato paste, chicken broth and remaining wine to skillet. Stir to mix.
Step Two - Make the Chicken Marinade
- Quarter celery, carrot, and onion
- Add to dutch oven or stockpot than can go in the oven
- Add veggies to bottom of pot, with sprigs of thyme, garlic cloves, and bay leaf
- Add wine mixture from skillet into pot. Cover and refrigerate 1-4 days
Step 3 - Finish Cooking
- Move pot directly from fridge into 325 degree oven. Bake for 2 hours, stirring 2-3 times to keep chicken submerged in wine sauce
- Remove pot from oven. Remove chicken from sauce into a bowl
- Strain wine sauce into a bowl to remove the veggies. Discard veggies.
- Add wine to saucepan and cook over high heat until reduced by 1/3, about 30 minutes
- Add “chunks” (pearl onions, pork meat, mushrooms) to sauce and cook for 15 minutes
- Add chicken to sauce and heat through
- Serve over egg noodles
