3tablespoonsExtra Virgin Olive Oil or Clarified Butter
6Chicken Legs and Thighs, bone-in and skinless
½poundBacon, cut into ¼” cubes
1cupPearl Onions or diced Onion, if you do not have pearl
¼poundsmall fresh Button Mushrooms, quatered if they are larger than 6 th’s or 8 th’s pieces
1tablespoonsfresh Garlic chopped or pureed
1tablespoonfresh Thyme Leaves chopped
2cupsdry Red Wine
1 ½cupChicken Stock
2Bay Leaves
Salt and Pepper to taste
2tablespoonsfresh Parsley, chopped
¼cupCognac, optional
Instructions
Combine the flour, salt and pepper on a large lasagna pan. Dredge the chicken pieces in the flour.
In a large Dutch oven (with a lid), heat 2 tablespoons olive oil. Brown the chicken pieces until golden brown on all sides. Remove the chicken pieces and set aside.
In a large Dutch oven (with a lid),, heat 1-tablespoon olive oil, add the bacon, sauté for a couple of minutes then add the pearl onions and sauté until golden brown. Add the mushrooms salt and sauté for 2 minutes or until the water has evaporated from the mushrooms. Add the garlic and, when fragrant, add the, red wine, let the wine and thyme and reduce for 5 minutes, add the chicken pieces and cover them with the stock, and bay leaves. Bring to a simmer cover and cook slowly for about 45 minutes or until chicken meat comes off the bone easily.
After 15/20 minutes be sure to check how thick the sauce is. If the sauce is too thin add a little flour like the chef did on YouTube and cook it for another 30 minutes or until the meat falls off the bones.
Remove the bay leaves. Add cognac and adjust seasoning with salt and pepper to taste. Sprinkle with finely chopped fresh parsley and serve with mashed potatoes or egg noodles.
