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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I found this recipe in Martha Stewart's Living Magazine. Wanted to share this delicious recipe. Ingredients:
4 chicken thighs |
4 chicken legs |
2 cups full-bodied red wine, such as cabernet sauvignon |
8 ounces thick slab bacon, cut into 1/2 inch dice |
3 tablespoons extra virgin olive oil, if needed |
1 medium onion, finely chopped |
8 garlic cloves, thinly sliced |
10 white pearl onions, peeled |
1/2 lb small cremini mushroom |
3 tablespoons all-purpose flour |
1 tablespoon tomato paste |
2 tablespoons cognac |
1 chicken liver, coarsely chopped |
2 bay leaves |
5 fresh thyme sprigs |
Directions:
1. Place chicken in a large bowl, and add wine. Cover and refrigerate overnight.
2. Preheat oven to 325°F remove chicken from wine, and pat dry; reserve wine. Season chicken with salt and pepper.
3. Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Transfer bacon to a plate, leaving drippings in a pot. (You should have 3 tablespoons; you may need to add oil).
4. Raise heat to medium-high. Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side. Transfer to plate. Add onion to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. Stir in flour and tomato paste, and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute.
5. Return bacon and chicken to pot. Pour in reserved wine, and add chicken liver and herbs. Bring to a simmer. Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour. Discard herbs, and skim fat from surface.
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