pondlady
11-30-2006, 04:45 PM
8 slices bacon, cut crosswise into thin strips
2 T olive oil
4 chicken legs and thighs
1 1/2 t kosher salt, plus more for chicken
Freshly ground black pepper
1 (1 lb) bag frozen pearl onions, thawed
8 cloves garlic, smashed
1 lb cremini mushrooms, halved
3 russet potatoes, peeled cut into large rounds (thirds)
3 carrots, peeled and cut into 2” pieces
1/3 c flour
4 sprigs fresh thyme
2 bay leaves
2 1/2 c full-bodied red wine
2 c low-sodium chicken broth
3 T red wine vinegar
In ziplock bag pour the wine, thyme, bay leaves, garlic and chicken. Marinate at least an hour or overnight turning frequently. Saute bacon and olive oil in a very large skillet until its nice and crispy. Remove the bacon with some tongs or a spoon but you want to keep as much of the oil in the pot. Saute the mushrooms and onions until lightly browned. Remove and put with the bacon.
Remove chicken from marinade (reserving marinade). Generously coat the chicken with salt and pepper. Brown the chicken in the left over oil. Remove and set aside. Remove about half of the oil from the roaster, you won't need it. Add the mushrooms, onions, bacon, potatoes and carrots with 1 ½ t salt and the flour. Mix the ingredients well so everything is coated with flour.
Pour reserved marinade into skillet and add the chicken broth and the red wine vinegar. Stir the mixture until no clumps of flour remain. Add in the chicken. Bring it all to a boil then reduce to a simmer. Cover and let cook for about 40 min then take off the lid and let the sauce reduce.
Depending on how thick you want the sauce you can let it reduce longer but make sure you stir it so the bottom won't burn.
(I made this last night and it was fabulous, definitely a keeper. My finicky husband loved it. I had baby potatoes and used those instead. I might even try it in the slow cooker on low for 4 hours after all the braising is done.)
2 T olive oil
4 chicken legs and thighs
1 1/2 t kosher salt, plus more for chicken
Freshly ground black pepper
1 (1 lb) bag frozen pearl onions, thawed
8 cloves garlic, smashed
1 lb cremini mushrooms, halved
3 russet potatoes, peeled cut into large rounds (thirds)
3 carrots, peeled and cut into 2” pieces
1/3 c flour
4 sprigs fresh thyme
2 bay leaves
2 1/2 c full-bodied red wine
2 c low-sodium chicken broth
3 T red wine vinegar
In ziplock bag pour the wine, thyme, bay leaves, garlic and chicken. Marinate at least an hour or overnight turning frequently. Saute bacon and olive oil in a very large skillet until its nice and crispy. Remove the bacon with some tongs or a spoon but you want to keep as much of the oil in the pot. Saute the mushrooms and onions until lightly browned. Remove and put with the bacon.
Remove chicken from marinade (reserving marinade). Generously coat the chicken with salt and pepper. Brown the chicken in the left over oil. Remove and set aside. Remove about half of the oil from the roaster, you won't need it. Add the mushrooms, onions, bacon, potatoes and carrots with 1 ½ t salt and the flour. Mix the ingredients well so everything is coated with flour.
Pour reserved marinade into skillet and add the chicken broth and the red wine vinegar. Stir the mixture until no clumps of flour remain. Add in the chicken. Bring it all to a boil then reduce to a simmer. Cover and let cook for about 40 min then take off the lid and let the sauce reduce.
Depending on how thick you want the sauce you can let it reduce longer but make sure you stir it so the bottom won't burn.
(I made this last night and it was fabulous, definitely a keeper. My finicky husband loved it. I had baby potatoes and used those instead. I might even try it in the slow cooker on low for 4 hours after all the braising is done.)