A classic French stewed chicken recipe that is perfect for cool autumn and winter evenings.
Total Time: 1 hour
Prep Time: 30 mins
- 1 (6-8lb) Chicken, on the bone, cut into 1/8ths (add more breasts/thighs/drumsticks depending on preference and number of people eating)
- 2 tablespoons cornstarch
- Kosher salt
- Freshly cracked black pepper
- Olive oil
- ½ pound slab bacon cut into lardons (½ inch strips)
- 1 onion, diced
- 2 cloves garlic, minced
- 3 ribs celery, diced
- 1 pound white button mushrooms, quartered
- 3 cups full-bodied red wine (Cabernet)
- ½ cup brandy
- 5-6 cups chicken stock
- ¼ cup tomato paste
- ¾ pound fingerling potatoes, cut in half length-wise
- ½ pound frozen and peeled pearl onions
- 1 bundle thyme
- 3 bay leaves
- Coat bottom of a large rondeau with olive oil and heat to medium-high. Pat chicken pieces dry and generously salt and pepper all sides of chicken.
- When pan is hot, sear chicken by starting with the skin-side-down. Do not cook through: just brown on all sides and remove from pan.
- Remove left-over oil from pan and replace with a new splash of olive oil. Turn heat to medium. Once hot, add bacon and cook until browned and crispy.
- Add the diced celery and onions, salt to taste, and cook until the vegetables are soft and onions are translucent.
- Add the minced garlic and cook for about 1 minute. Add the mushrooms to the pot and cook until they soften, about 4-5 minutes.
- Stir in the ½ cup of brandy and cook down until the liquid reduces and no longer smells intensely like alcohol.
- Add the tomato paste and stir to combine. Once mixture begins to thicken, stir in 3 cups of red wine and raise heat to medium-high; bring to a boil and cook for 4-5 minutes.
- Add the legs and thighs back to the pot (still reserving the breasts). Add the thyme and bay leaves; pour in enough chicken stock to cover the chicken ¾ of the way.
- Bring mixture to a boil and then reduce to a simmer. Taste and adjust seasoning if necessary. Add the frozen pearl onions and potatoes and simmer, partially covered, for 20 minutes.
- Once simmered, flip over the thighs and legs and add the chicken breasts back to the pot. Add more chicken stock if necessary to make sure the breasts are covered ¾ of the way. Partially cover pot and simmer for an additional 15 minutes.
- After simmering is complete, check the consistency of the sauce. If it is too thin, remove chicken pieces from the pot, raise the heat and reduce until sauce has a thicker consistency. If sauce is already thick enough, transfer to plates and serve immediately.