Ingredients
- 24 to 30 gem onions
- 4 chicken hip and legs, or 1 (five to seven-pound) stewing chicken, reduce serving pieces
- Kosher salt and freshly ground pepper
- 1/4 to at least oneOr2 cup all-purpose flour
- two tablespoons water
- 6 ounces salt pork, slab bacon, or lardon, cubed
- 8 ounces button mushrooms, quartered
- 1 tablespoon unsalted butter
- 2 (750-ml) bottles dark wine, preferably pinot noir
- two tablespoons tomato paste
- 1 medium onion, quartered
- 2 stalks celery, quartered
- 2 medium carrots, quartered
- 3 cloves garlic clove, crushed
- six to eight sprigs fresh thyme
- 1 bay leaf
- 2 cups chicken stock or broth
Directions
Stop the main finish of every gem onion making an "x" together with your knife instead. Bring two to three glasses of water to some boil and stop by the onions for one minute. Take away the onions in the pot, permit them to awesome, after which peel. You will be able to slide the onions right from their skin. Put aside.
Sprinkle the chicken on every side with kosher salt and freshly ground pepper. Put the chicken pieces, a couple of at any given time, right into a large (one or two-gallon) sealable plastic bag combined with the flour. Shake to coat all the bits of the chicken. Take away the chicken in the bag to some metal rack.
Add some two tablespoons water to some large, 12-inch saute pan over medium heat combined with the salt pork. Cover and prepare before the water is finished, after which still prepare before the salt pork cubes are golden brown and crispy, roughly eight to ten minutes. Take away the salt pork in the pan and hang aside.
Within the same pan, while using remaining fat, add some gem onions, sprinkle with pepper and salt, and saute until gently brown, roughly eight to ten minutes. Take away the onions in the pan and hang aside. Next, brown the chicken pieces on every side until golden brown, employed in batches if required not to overcrowd the pan. Transfer the chicken right into a 7 to eight-quart enameled surefire Nederlander oven.
Add some mushrooms towards the same 12-inch saute pan, adding the fir tablespoon of butter as needed, and saute until they provide up their liquid, roughly a few minutes. Keep onions, mushrooms and pork within an airtight container within the refrigerator until available.
Pour off any remaining fat and deglaze the pan with roughly 1 cup from the wine. Pour this in to the Nederlander oven combined with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic clove, thyme. and bay leaf. Add all the remaining wine. Cover and refrigerate overnight.
The following day, preheat the oven to 325 levels F.
Put the chicken within the oven and prepare for just two to two 1/2 hrs, or before the chicken is tender. Conserve a very gentle simmer and stir from time to time.
When the chicken is completed, take it off to some heatproof container, cover, and put it within the oven to help keep warm. Strain the sauce inside a colander and take away the carrots. onion, celery, thyme, garlic clove, and bay leaf. Return the sauce towards the pot, place over medium heat, and lower by 1/3. For the way much liquid you really started with, this will take 20 to forty-five minutes.
When the sauce has thickened, add some gem onions, mushrooms, and pork and prepare for an additional fifteen minutes or before the heated through. Taste and adjust seasoning if required, remove in the heat, add some chicken and serve. Serve over egg noodles. if preferred.
Prepare’s Note: When the sauce isn't thick enough in the finish of reducing, you might add a combination of equal parts butter and flour kneaded together. Begin with 1 tablespoon of every. Whisk this in to the sauce for four to five minutes and repeat, if required.
Recipe thanks to Alton Brown
