4 bone in skin on chicken thighs
4 chicken legs
1 bunch fresh thyme
1 pound slab bacon cut in lardons
2 cups pearl onions red or white
2 cups quartered mushrooms
2 tablespoons tomato paste
Kosher salt and pepper
½ brandy or cognac
6 cloves sliced garlic
4 bay leaves
2 cups flour for dusting
2 cups red wine for marinade
4 cups red wine for cooking


1. Marinade the chicken overnight or at least a few hours in two cups red wine, sliced garlic, 3 sprigs fresh thyme, and 1 teaspoon black pepper corn
2. Remove chicken from marinade and pad dry with paper towels
3. Season with both sides with salt and pepper and dust with flour
4. Brown in a heavy bottom pan in EVOO until golden brown on both sides
5. Remove the chicken
6. Wipe out the dirty pan with a paper towel and add the bacon
7. Render bacon until crispy
8. Remove about half the bacon fat as the bacon renders
9. Add the onions followed by the mushrooms followed by the garlic
10. Cook for 3 minutes each
11. Add 2 tablespoon of tomato paste and cook for 3 minutes
12. Deglaze with the cognac
13. Cook until evaporated
14. Add 4 cups red wine
15. Add 1 cup chicken stock
16. Simmer for 3-5 minutes
17. Season with salt and pepper
18. Add the bay leaves
19. Nestle the chicken back into the brazing liquid
20. Add the fresh thyme
21. Cover the pot
22. Place in a 350 degree oven for approximately 45 minutes
23. Remove the lid and cook for another 20 minutes in the oven
24. Remove from the oven and taste for seasoning
25. Add two tablespoons butter (optional)
26. Garnish with chopped parsley
27. Serve with buttered egg noodles on the side

For the egg noodles, boil in salted water, add butter, garnish with parsley

Pinterest Facebook Twitter

All Recipes