150 minutes
A comforting and flavorful dish made with chicken, mushrooms, bacon, and a rich red wine sauce.
Small Chicken, cut into 4 pieces, backbones reserved for stock
each
cups
0 oz
Slab Bacon, cut into 1- by 1/4- by 1/4-inch sticks
0 lb
to taste
to taste
Cremini Mushrooms, woody stems trimmed if necessary, quartered
0 oz
Carrots, diced
cups
Garlic, crushed
each
each
each
Homemade Chicken Stock, gelatinous
cups
Unsalted Butter, cold, cubed
tablespoons
Flat Leaf Parsley, minced
cups
1. Marinate Chicken
Place the chicken pieces in a 1-gallon zipper-lock bag and pour in the wine. Let the chicken marinate while you prepare the other ingredients.
2. Prepare Pearl Onions
Trim the ends of the pearl onions and score an 'X' on the opposite end. Boil the onions for about 1.5 minutes, then drain and peel them.
3. Cook Bacon
In a Dutch oven or large heavy pot, cook the bacon over medium heat until it is browned and has rendered its fat, about 10 minutes. Transfer the bacon to a paper towel-lined plate with a slotted spoon, leaving the fat in the pot.
4. Brown Chicken
Remove the chicken from the marinade, pat it dry with paper towels, and season it with salt and pepper. Brown the chicken in batches in the Dutch oven, about 7 minutes per side, until the skin is golden brown. Transfer the browned chicken to a wire rack set over a rimmed baking sheet.
5. Cook Mushrooms and Vegetables
Add the quartered mushrooms to the pot and cook them until they release their liquid and begin to brown, about 10 to 12 minutes. Add the pearl onions, diced carrots, and crushed garlic, and cook until the vegetables are lightly browned, around 5 minutes more.
6. Add Bacon and Wine
Return the bacon to the pot and pour in the wine from the marinade. Add the thyme sprigs and bay leaves, and bring the mixture to a simmer. Stir in the chicken stock.
7. Cook Chicken Legs
Nestle the chicken legs into the pot, skin side up, ensuring they are partially submerged in the liquid. Cook uncovered for about 1 hour.
8. Add Chicken Breasts
After an hour, add the chicken breasts to the pot, nestling them among the legs. Cook for about 20 minutes, until the breasts are just cooked through.
9. Reduce Sauce
Transfer the chicken pieces to a serving platter. Bring the sauce to a simmer and let it reduce slightly, about 10 minutes. Whisk in the cold butter cubes until the sauce is smooth and glossy. Season the sauce with salt and pepper to taste, and stir in the minced parsley.
10. Serve
Return the chicken to the pot, coat it with the sauce, and serve immediately, garnished with a bit more parsley for color.
While chicken is the protein of choice in this recipe, you can easily substitute it with other proteins. For instance, try using beef to create a hearty Beef Bourguignon. Alternatively, use pork chops or tenderloin for a dish reminiscent of a hunter's style pork. Even firm tofu or seitan can be used for a vegetarian version, keeping in mind that these will absorb the sauce flavors more than meat.
. Replace the usual button or cremini mushrooms with wild mushrooms like chanterelles, morels, or porcini for an earthier flavor. . Introduce a mix of mushrooms, including shiitake or oyster, to add different textures and tastes to the dish.
By changing the herbs and spices, you can transport the dish to different parts of the world. For example, add smoked paprika, chorizo, and olives to lean into Spanish flavors, or use a blend of Mediterranean spices like oregano, garlic, and lemon zest to give it a Greek touch.
The red wine sauce is a versatile base that can be tweaked to suit different palates. For example, by adding different herbs such as thyme or rosemary, you can change the flavor profile. You might also incorporate cream to create a more indulgent, creamy sauce, or add a splash of balsamic vinegar for a touch of acidity and sweetness.
While this dish might traditionally be served with a side of potatoes or over pasta, you can also serve it over polenta, rice, or even a bed of wilted greens like spinach or kale for a lower-carb option.
Comments (0)