One of the most classic chicken specialties brought to us courtesy of the French. This aromatic, robust and flavourful stewed chicken is a hit for Sunday suppers. It also makes a fabulous make ahead dish for dinner parties.
|6||Slices of Maple Leaf® Baconn, diced|
|2 tbsp||(30 mL) Butter, divided|
|1 tbsp||(15 mL) Olive oil|
|1||Maple Leaf Prime Naturally® Whole Chicken, cut up|
|2 tbsp||(30 mL) Flour|
|Salt and pepper|
|6||Carrots, cut into bite size pieces|
|2||Cloves garlic, minced|
|¼ cup||(60 mL) Brandy or Cognac|
|2 cups||(500 mL) Red wine|
|1 cup||(250 mL) Chicken broth|
|1 tsp||(5 mL) Sugar|
|2||Sprigs fresh parsley|
|6||Sprigs fresh thyme|
|1||(248 g) Bag pearl onions, peeled|
|1||(6 oz/227 g) Package button mushrooms|
PREHEAT oven to 300°F (150°C).
HEAT a large Dutch oven or oven proof pot over medium-high heat. Cook bacon until crisp. Remove with a slotted spoon and drain on paper towel. Set aside.
ADD 1 tbsp (15 mL) butter and oil to the same pot. In a large bowl, toss chicken in flour, salt and pepper. Shake off any excess before adding to the pot. Working in batches brown chicken on all sides. Do not over crowd the pot. Remove chicken, place in a shallow dish and set aside.
ADD carrots, shallots and garlic to pot and cook 3-4 minutes until fragrant. Add cognac, scraping any brown bits from the bottom of the pan with a wooden spoon, wine, stock, sugar, parsley, thyme, bay leaves, bacon and chicken. Bring to a boil. Cover and transfer to preheated oven. Cook 1 ½ hours.
MELT remaining butter in a large skillet. Add pearl onions and mushrooms. Cook over medium heat for 7 to 10 minutes or until browned. Remove stew from oven and add onions and mushrooms. Bring stew to a gentle simmer and cook on stove top for an additional 20 minutes. Season with salt and pepper. Remove bay leaf, parsley and thyme sprigs and serve.
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