by mtlabor
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mtlabor's Notes:
1 whole chicken, broken down into 8 pieces Ask a question about this ingredient
flour as needed, for dredging Ask a question about this ingredient
salt and pepper, to taste Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
4 tablespoons brandy Ask a question about this ingredient
bouquet garni (4 inch carrot stick, 4 inch leek (split it half), 1 sprig of thyme, 1 bay leaf) Ask a question about this ingredient
3 garlic cloves, peeled and crushed Ask a question about this ingredient
1 cup red wine Ask a question about this ingredient
2 cups chicken stock Ask a question about this ingredient
2 pieces bacon, chopped into 1/4 inch pieces Ask a question about this ingredient
18 pearl onions, peeled Ask a question about this ingredient
10 button mushrooms, quartered Ask a question about this ingredient
Season the chicken pieces with salt and pepper.
Ask a question about this stepPlace the flour in a shallow dish and dredge each piece of chicken, shaking off any excess. You want to get a good dredging because ideally, the flour that ends up on your chicken will ultimately be what thickens up your sauce throughout the cooking process.
Ask a question about this stepIn a large dutch oven heat the butter under medium high heat. Add the chicken, in batches, and cook until both sides are browned nicely. Set the chicken aside on a plate.
Ask a question about this stepAdd bacon pieces to dutch oven and cook until fat is rendered and bacon is crispy. Drain all but 2 tablespoons of fat from pot. Add the brandy and ignite. Cook until flame dies out.
Ask a question about this stepReturn chicken to pot and add bouquet garni, garlic, wine, and chicken stock. Bring to a boil and then reduce to a simmer. Cover and let simmer for about 45 minutes to an hour. Or until chicken is tender and sauce is thickened.
Ask a question about this stepAbout 20 minutes before ready to serve, add in pearl onions and mushrooms.
Ask a question about this stepSeason with salt and pepper.
Ask a question about this step
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
