A French classic recipe with lots of flavor in half the time that it usually takes to make the traditional way.
1. Combine the flour, salt and pepper on a large plate. Dredge the chicken pieces in the flour.
2. In a large Dutch oven, heat 2 tablespoons of olive oil on medium-high. Brown the chicken pieces on all sides (3-4 minutes). Remove the chicken and set aside. Wipe pan clean with paper towel, leaving a small amount of oil to cook the bacon.
3. Add bacon pieces to the pan and saute until brown and crispy. Remove from the pan and set aside.
4. Add remaining tablespoon of olive oil and add the pearl onions and saute until golden brown. Add the shallot, carrot and mushrooms and saute for another 2 minutes. Return bacon to the pan.
5. Add the garlic and when fragrant, add the brandy and thyme and reduce for 2 minutes. Add the red wine, stock, tomato paste, and bay leaves. Bring to a simmer and return the chicken pieces. Cover and cook slowly for 35-45 minutes, or until the chicken meat comes off the bone easily.
6. Remove the bay leaves. Add salt and pepper to taste. Garnish with chopped parsley.
This meal goes well with egg noodles (my preference) or mashed potatoes. You may also substitue a large slice of ham for the bacon. I use turkey bacon or ham when I make this dish, since I don't eat pork, and it still comes out great.
I adapted this recipe from a recipe I found online in 2005.
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Serving Size: 1 Serving (438g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 572 | ||
Calories from Fat: 261 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.9g | 39 % | |
Saturated Fat 8.5g | 42 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 157.2mg | 48 % | |
Sodium 451.5mg | 16 % | |
Potassium 746.4mg | 20 % | |
Total Carbohydrate 20.1g | 6 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 18.7g | ||
Protein 41.8g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 572
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