One 5lb chicken, cut into 8 pieces (or 10 chicken legs)
1Tb vegetable oil (optional)
1Tb olive oil
1lb pearl onions, peeled and left whole
4 medium carrots, cut into 1in pieces
4 cloves garlic, peeled and left whole
1 clove garlic, finely chopped
3Tb fresh thyme leaves, chopped
1 bottle red wine (or 3 1/4c chicken broth)
1 bay leaf
1Tb tomato paste
1 carton of mushrooms, quartered
1/2c fresh parsley, chopped
In a large ovenproof pot with a tight fitting lid,
cook the bacon on the stove over low heat until
crispy. Drain on paper towels, leaving about 2
tablespoons of the bacon fat in the pan. Save the
remaining bacon fat.
Cut the bacon into 1-inch pieces and reserve.
Preheat the oven to 325 degrees.
Place a cup of the flour in a plastic bag, and
season liberally with salt and pepper. Dredge the
chicken pieces in the seasoned flour.
Heat the bacon fat in the pan over moderately-high
heat and brown the chicken pieces, a few at a
time, until golden brown. Add bacon fat and repeat
with the remaining chicken. If you need additional
fat for browning the chicken, add the Tb of
vegetable oil. Use paper towel to remove any
excess grease from the chicken.
Using a paper towel, clean out the bottom of the
pot. Leave the caramelized bits.
Add the olive oil and heat over low heat. Add the
onions, carrots, whole and chopped garlic, and
thyme. Stir until the onions just begin to turn
golden brown. Add salt and pepper and stir in the
remaining 2 tablespoons of flour to coat all the
vegetables. Cook 3 minutes, stirring frequently.
Raise the heat to high and add the wine or chicken
broth letting it come to a boil. Reduce the heat
to low, add the bay leaf, and whisk in the tomato
paste. Incorporate well. Add the browned chicken
pieces and gently spoon some of the vegetables and
wine over the meat. Cover and bake on the middle
shelf of the oven for 1 hour.
Add mushrooms and bacon to the pot. Stir gently
to incorporate. Bake for another 20-30 minutes or
until chicken is falling off bone.
Remove from oven. Add 2Tb of butter to thicken
the sauce. Sprinkle in parsley and serve hot.
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