Ingredients
-olive oil
-8 ounces bacon or pancetta, diced
-2 (3-4 pound) chickens, each cut in 8 serving pieces
-salt and freshly ground black pepper
-1 pnd. carrots, cut diagonally in 1 in. pieces
-2 yellow onions, diced
-2 tsp. chopped garlic (2 cloves)
-1/4 cup cognac or good brandy
-1 (750 ml) bottle good dry red wine such as burgundy
-2 cups chicken stock
-1 bunch fresh thyme sprigs
-4 tbsp. (1/2 stick) unsalted butter, room temp, divided
-3 tbsp. all-purpose flour
-1 pound frozen small whole onions
-1 pound porcini or cremini mushrooms, thickly sliced
Preparation
-preheat oven to 275 -heat 1 tbsp. olive oil in oven over medium heat -add bacon and cook for 8-10 minutes, until lightly browned -remove the bacon to a plate with a slotted spoon -meanwhile, pat chicken dry -liberally sprinkle chicken on both sides with salt and pepper -after bacon is removed, add a few chicken pieces in a single layer and brown for about 5 min, turning to brown evenly -remove chicken pieces to the plate with bacon and continue to add the chicken in batches until all chicken is browned. set aside -add the carrots, onions, 1 tbsp salt, 2 tsp pepper to pot and cook over medium heat for 10-12 min, stirring occasionally, until onions lightly brown -add garlic, cook for 1 more min, -add the cognac, carefully ignite with a match to burn off the alcohol -put the bacon, chicken, and any juices into the pot -add wine, chicken stock, thyme sprigs, bring to boil -cover pot with lid and place in oven for 30-40 min, until chicken is no longer pink -remove from oven and place on stove -mash 2 tbsp. of butter and the flour together in a small bowl and stir the paste into the stew -add frozen onions -in medium saute pan melt the remaining 2 tbsp. butter and cook the mushrooms over medium-low heat for 5-10 min, until browned -add to stew -bring stew to simmer and cook for 10 min.
