Prep Time: 45 mins | Cook Time: 30 mins | Total Time: 1 hr 15 mins | Yield: 4 Servings
I love this dish so much that this was probably my fifth time cooking it this week! Try this recipe now and I promise you that it is worth all your time and effort. Enjoy!
Ingredients:
8 oz. mushrooms, thickly sliced
8 oz. pearl onions, peeled
4 cloves garlic, minced
4 chicken thighs
3 strips bacon, cut into ½-inch pieces
1 ½ c red wine
1 c chicken stock
4 chicken drumsticks
1 medium onion, quartered then thinly sliced
4 medium carrots, cut into 1-inch piece
Beurre Manie
2 tbsp tomato paste
2 tsp fresh thyme leaves
Optional: ¼ c brandy
Directions:
Add the chicken pieces into a mixing bowl.
Add the chicken stock, brandy, and wine on top. Toss until the chicken pieces are well coated.
Place a large skillet on the stove and turn the heat to medium-high.
Add the bacon, then cook until crispy. Transfer the crispy bacon onto a clean plate.
Remove the chicken pieces from the bowl with the marinade, then use paper towels to pat them dry.
Add the chicken pieces into the same skillet, then sear each side until they turn golden brown. Transfer onto a clean plate.
Add grease into a heat-proof baking dish and set aside 2 tbsp.
Add the carrots and onion slices, then cook until golden brown.
Add the garlic and sauté until aromatic.
Set aside the veggies on one side of the pan, then add the tomato paste on one side. Stir and cook for a few minutes to remove the raw taste.
Add the marinade, then stir everything until well blended. Make sure to scrape the bottom of the pan to get the browned bits.
Lay the chicken pieces over the mixture, then top with freshly chopped thyme.
Reduce the heat to low, then simmer everything for about 20 minutes.
Place a skillet on the stove and turn the heat to medium.
Add 1 tbsp of the reserved bacon grease and allow it to become hot.
Add the mushrooms and sauté until soft.
Add the onions over the chicken pieces, then cook for about 10 minutes.
In a mixing bowl, add the Beurre Manie and stir until well blended.
Transfer the chicken onto a clean plate.
Add the Beurre Manie into the pan, then stir and cook until the texture becomes thick. Sprinkle salt and pepper to season.
Put the chicken back into the pan as well as the sauteed mushrooms and crispy bacon. Stir until well combined.
Garnish with freshly chopped thyme.
Serve and enjoy!
Nutrition Facts:
Serving: 1 = ¼ of the recipe, calories: 635kcal, carbohydrates: 26g, protein: 40g, fat: 34g, saturated fat: 10g, polyunsaturated fat: 7g, monounsaturated fat: 14g, trans fat: 1g, cholesterol: 194mg, sodium: 487mg, potassium: 1220mg, fiber: 5g, sugar: 10g, vitamin a: 10509IU, vitamin c: 14mg, calcium: 90mg, iron: 3mg
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