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chicken wine bacon baby portobella mushroom white pearl onions garlic carrots olive oil thyme bay leaf parsley salt
Viewed: 51 - Published at: 3 years agoIngredients
- 1 chicken, cut-up into pieces (or rooster)
- 1 1/2 cups approximately 1/2 bottle of full-body red Burgundy wine (we used Lemberger)
- 6 bacon, slices diced
- 1/2 lb baby portobella mushroom
- 12 white pearl onions (we used canned)
- 2 -3 garlic cloves, mashed
- 2 carrots, peeled and quartered
- olive oil
- 3 sprigs fresh thyme
- 1 bay leaf
- fresh parsley
- salt and pepper
Method
- A day in advance, place the rooster/chicken 8 pieces in large sealable dish. Pour half a bottle of red Burgundy wine over it.
- Add the small white onions, the quartered peeled carrots and the herbs. Cover and put in the fridge.
- The next day, remove and drain the chicken and vegetables. Put the wine aside for later use.
- Brown the chicken pieces with oil in a skillet. Remove the chicken. Using the same skillet, add garlic to the vegetables and heat for a couple of minutes.
- Put the chicken and the vegetables in a large sauce pan. Pour the wine in and add salt and pepper. Bring to a boil at moderate heat. Cover and cook at low heat for 1 or 2 hours.
- Heat bacon, onion and mushrooms in a skillet until brown (about 10 minutes).
- When the chicken is ready, add bacon, onion and mushrooms in the pan, cook and stir for 2 or 3 minutes. Taste and correct the seasoning,.
- Add parsley to the chicken when finished. Serve with rice or potatoes and the other half of the bottle of wine.
- Other wine suggestions: red Burgundy wine, or Cotes du Rhone red, Morgon.
