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Ingredients
- 1 chicken, about 1.4 kg (3 lb), cut into 8 pieces
- 500 ml (2 cups) red wine
- 2 medium onions, thinly sliced
- 1 large carrot, peeled and cut into rounds
- 1 garlic clove, peeled and cut in 4
- 2 bay leaves
- 5 ml (1 tsp) dried thyme
- A few black peppercorns
- 30 ml (2 tbsp) vegetable oil
- 75 ml (5 tbsp) butter
- Salt and freshly ground black pepper
- 500 ml (2 cups) veal stock
- 90 ml (6 tbsp) flour
- 500 ml (2 cups) mushrooms, cut into quarters
- 180 g (6 oz) smoked bacon, diced
- 16 small pearl onions, blanched
- 15 ml (1 tbsp) Italian parsley, chopped
Preparation
- In an enamelled cast-iron pot with lid, place the chicken and add the wine, onions, carrots, garlic, bay leaves, thyme and peppercorns.
- Cover and marinate in the refrigerator for 12 hours.
- Remove the chicken from the marinade.
- Strain the marinade through a sieve, reserving the wine.
- In a skillet, heat 15 ml (1 tbsp) of oil and 15 ml (1 tbsp) of butter.
- Season the chicken with salt and pepper.
- Sear on all sides and return to the pot.
- Add the wine and veal stock.
- Cover and simmer for 30 minutes.
- Meanwhile, in a saucepan, melt 30 ml (2 tbsp) of butter.
- Add the flour, stirring constantly to make a roux. Set aside.
- In the skillet, heat the remaining butter and oil.
- Cook the mushrooms, diced bacon and pearl onions. Set aside.
- After 30 minutes of cooking, thicken the sauce with the roux and add the mushroom mixture.
- Cook for another 30 minutes.
- Serve in soup plates on a bed of buttered noodles.
- Garnish with chopped parsley.
