Ingredients: |
Ingredients: 6 slices bacon, about 5 oz. total weight, cut into 1 in. pieces
1/4 C. all-purpose flour
Salt and freshly ground pepper
3 chicken breast halves, skin on and bone in
3 chicken thighs, skin on and bone in
3 chicken drumsticks
3 T. olive oil
1/4 C. brandy
2 C. full-bodied red wine
1 T. tomato paste
3 cloves garlic, minced
1/2 lb. white button mushrooms, brushed clean and quartered
10 oz. frozen baby or pearl onions, thawed
2 T. finely chopped fresh flat-leaf (Italian) parsley
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Directions: |
Directions:1. In a large Dutch oven over medium heat, cook the bacon until crisp, 4 - 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 1 T. of bacon fat from the pot.
2. Put the flour in a large zippered plastic bag and season with salt and pepper. Shake to mix well. Place the chicken pieces in the bag (in batches, if necessary) and shake until evenly coated.
3. Add 2 T. of the olive oil to the pot with the reserved bacon fat and heat over medium-high heat. Shake the excess flour from the chicken. Add half of the chicken pieces to the pot and cook until evenly browned on all sides 5 - 7 minutes. Transfer to a bowl and repeat with the remaining pieces.
4. Return the chicken to the pot off the heat. Pour the brandy over the chicken. Return to medium-low heat and cook to warm the brandy, about 30 seconds. Once again, remove the pan from the heat. Make sure the overhead fan is off and, averting your face, use a long kitchen match to ignite the brandy. When the alcohol has burned off, the flames will die out. (Keep a pan lid ready in case the flames flare up.) When the flames disappear, stir in the wine, tomato paste, and garlic, and cover the pot. Bring to a simmer over medium-low heat and cook the chicken, turning the pieces once, until tender and opaque throughout, about 50 minutes.
5. Meanwhile, in a frying pan over medium heat, heat the remaining 1 T. oil. Add the mushrooms and sauté until slightly softened, 3 - 5 minutes. Raise the heat to medium-high, add the onions, and cook, stirring occasionally, until lightly glazed and heated through, 2 - 3 minutes longer. Season with salt and pepper.
6. When the chicken is cooked and the sauce is slightly thickened, add the mushroom-onion mixture and the parsley, and stir to combine. Taste and adjust the seasoning. Transfer to a serving platter and serve at once. |
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