- Cook Time
- Prep Time
- 4 to 6Servings
- 1 organic chicken, cut into 8 pieces
- 2 cups pearl onions
- 6 slices bacon, coarsely chopped
- 1 stalk celery diced
- Fresh parsley, thyme and 1 bay leaf (in cheesecloth and tied with string)
- 1 1/2 cups white wine (preferably chardonnay)
- 3/4 cup chicken stock
- 4 cups white mushrooms, halved
- 1/4 cup cognac or other brandy
- 3 tablespoons flour mixed with 2 tablespoons butter
- Coarse salt and cracked black pepper
Season chicken liberally with salt and pepper; set aside. Blanch onions and bacon in pot of boiling water; remove onions after 1 minute and bacon after 4. Transfer both to an ice bath; drain on paper towels. Peel onions and set aside. Fry bacon in heavy skillet until browned but not crisp; remove and drain on paper towels. Reserve bacon fat leaving 2 tablespoons in skillet; increase heat to medium high, add chicken and brown in batches for about 4 minutes each side; remove chicken and set aside. Reduce heat to medium; add onions and sauté for about 8 minutes. Transfer onions to a large stock pot, adding bacon, wine, stock and herb satchel; bring to boil then reduce and simmer, covered, 10 minutes. Add chicken and simmer covered, about 30 minutes.
Meanwhile, heat reserved bacon fat in the heavy skillet and brown mushrooms until liquid is released about 8 minutes; add cognac and cook until reduced, about 3 minutes. add to simmering stock pot and cook for another 10 minutes or until chicken is tender and cooked through. Transfer chicken and mixture from pot with slotted spoon and place on serving dish; leave liquid in pot and bring back to a simmer; add butter paste and whisk constantly until smooth about 2 minutes. Pour over chicken and serve.