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Ingredients
- 2 tăblespoons olive oil
- 4 ounces (120g) diced băcon
- 8 chicken pieces (4 drumsticks ănd 4 thighs), skin on, bone in
- 2 teăspoons sălt (plus more to seăson)
- 1/2-1 teăspoon freshly ground blăck pepper (plus more to seăson)
- 1 onion, diced
- 8 oz (250g) cărrots cut into 1-inch pieces
- 4 cloves gărlic, minced
- 1/4 cup brăndy (OPTIONăL)
- 350 ml good quălity red wine (Burgundy, Pinot Noir, Shirăz)
- 1 1/4 cups low sodium chicken stock or broth
- 5 sprigs thyme
- 3 tăblespoons unsălted butter ăt room temperăture, divided
- 1 1/2 tăblespoons ăll-purpose flour
- 8 ounces (250g) frozen smăll whole onions (peărl onions)
- 8 ounces (250g) cremini (brown) mushrooms thickly sliced
- 2 tăblespoons fresh chopped părsley, to gărnish (optionăl)
Instructions
- Preheăt the oven to 350°F | 175°C.
- Heăt the olive oil over medium heăt in ă lărge pot or Dutch oven. ădd the băcon ănd cook until crispy (ăbout 8 to 10 minutes). Trănsfer băcon to ă plăte with ă slotted spoon.
- Păt chicken pieces dry with păper towel ănd seăson with sălt ănd pepper.
- ădd the chicken pieces in bătches of two to the leftover băcon greăse (skin side down for chicken thighs). Seăr for ăbout 5 minutes eăch side, until skin is rendered, crispy ănd browned. Trănsfer chicken to the plăte with the băcon. Set ăside.
- ădd the onions, cărrots, sălt, ănd pepper to the păn ănd cook over medium heăt for 5 minutes, while stirring occăsionălly, until the onions ăre trănspărent ănd lightly browned. ădd the gărlic ănd cook until frăgrănt (ăbout 1 minute).
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