Ingredients
- 1 whole chicken (about 4lbs), cut in 8 pieces.
Salt and black pepper, to taste
- 1 tbsp butter (14g), salted or unsalted
- 4 ounces bacon (4 strips/115g), sliced into 1/2-inch thick matchsticks
- 1 yellow onion, peeled and diced
- 2 garlic cloves, peeled and finely chopped
- 1 large or 2 medium carrots (about 250g), cut into 1-inch thick rounds
- ¼ cup (62.5ml) Brandy or Cognac
- ½ bottle (375ml) hearty red wine (*see notes)
- 2 tbsp (30g) tomato paste
- 8 sprigs thyme
- 1 bay leaf
For the mushrooms
- 1 tbsp butter (14g), salted or unsalted
- 227g button mushrooms, whole
- 10-12 pearl onions or small shallots, peeled and left whole
For the beurre manié
- 1 tbsp butter (14g), salted or unsalted, at room temperature
- 1 tbsp flour
Directions
Key ingredients
- At least 2 hours before you start cooking, rinse the chicken pieces thoroughly and pat them dry all over with paper towel to remove any excess moisture. Season with salt and pepper on both sides. Be generous and make sure to get inside all the nooks and crannies. Set aside to “warm” to near room temperature. You can prepare your vegetables (carrots, onions, etc.) in the meantime.
- Preheat your oven to 350°F (180°C) with a rack in the middle.
- In a large heavy-bottom skillet melt 1 tablespoon of butter and cook the bacon matchsticks over medium heat for 7-8 minutes until crispy. Set aside on a plate. Do not wash the skillet.
- Place the chicken pieces into the skillet and cook for 5 minutes on each side, until the skin is golden. Set aside with the bacon. Do not wash the skillet.
- Add the onion and garlic and to the skillet and cook for about 10 minutes, stirring occasionally with a large wooden spoon, until lightly caramelized. Add in the tomato paste, brandy (or cognac), wine and bay leaf, and stir to combine – make sure to scrape off the bits from the bottom of the skillet. Bring to a simmer and reduce for 10 minutes uncovered.
- Add the chicken pieces back into the skillet, along with the chopped carrots and top with the bacon and sprigs of thyme. Bring to a slow simmer again, cover with a lid and place in the oven. Cook for 30 minutes, until the chicken is cooked through and no longer pink in the middle.
- While the chicken cooks in the oven, melt 1 tablespoon of butter in a pan over medium heat. Cook the mushrooms and pearl onions for about 10 minutes, until cooked through.
- Remove the chicken from the oven. In a small bowl, mash together 1 tablespoon of butter and 1 tablespoon of flour and stir into the skillet with a fork. Add the pearl onions and mushrooms, and simmer over medium heat for about 10 extra minutes for the sauce to thicken to your liking. Serve.