Ingredients
- two tablespoons good essential olive oil
- 4 ounces good bacon or pancetta, diced
- 1 (three or four-pound) chicken, decline in 8ths
- Kosher salt and freshly ground pepper
- 1/2 pound carrots, cut diagonally in 1-inch pieces
- 1 yellow onion, sliced
- 1 teaspoon chopped garlic clove
- 1/4 cup Cognac or good brandy
- 1/2 bottle (375 ml) good dry dark wine for example Burgundy
- 1 cup good chicken stock, preferably homemade
- 10 fresh thyme sprigs
- two tablespoons unsalted butter, at 70 degrees, divided
- 1 1/two tablespoons all-purpose flour
- 1/2 pound frozen small whole onions
- 1/2 pound cremini mushrooms, stems removed and heavily sliced
Directions
Preheat the oven to 250 levels F.
Heat the essential olive oil inside a large Nederlander oven. Add some bacon and prepare over medium heat for eight to ten minutes, until gently browned. Take away the bacon to some plate having a slotted spoon.
Meanwhile, lay the chicken on sponges and pat dry. Liberally sprinkle the chicken on sides with pepper and salt. Once the bacon is taken away, brown the chicken pieces in batches in one layer for around a few minutes, embracing brown evenly. Take away the chicken towards the plate using the bacon and then brown until all of the chicken is completed. Put aside.
Add some carrots. onions, 2 teaspoons salt, and 1 teaspoon pepper towards the pan and prepare over medium heat for ten to twelve minutes, stirring from time to time, before the onions are gently browned. Add some garlic clove and prepare for another minute. Add some Cognac and set the bacon, chicken, and then any juices that collected around the plate in to the pot. Add some wine. chicken stock, and thyme and produce to some simmer. Cover the pot having a super tight lid and put within the oven for thirty to forty minutes, before the chicken is simply not pink. Remove in the oven and put on the top from the stove.
Mash 1 tablespoon of butter and also the flour together and stir in to the stew. Add some frozen onions. Inside a medium saute pan, add some remaining 1 tablespoon of butter and prepare the mushrooms over medium-low heat for five to ten minutes, until browned. Increase the stew. Bring the stew to some simmer and prepare for an additional ten minutes. Season to taste. Serve hot.