Makes 4 servings
|1||pint pearl onions|
|4||slices thick-cut bacon|
|1||cup sliced fresh button mushrooms|
|1||tablespoon peanut oil|
|1||whole frying chicken (3 to 4 pounds), cut into serving pieces|
|3||tablespoons all-purpose flour|
|1/4||cup tomato paste|
|1||can (about 14 ounces) chicken broth|
|1||cup dry red wine|
|1||clove garlic, minced|
|1||tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves|
|1/8||teaspoon black pepper|
|Fresh herb sprigs (optional)|
- To blanch onions, bring 1 quart water to a boil in 2-quart saucepan over high heat. Add onions; boil 2 minutes. Drain onions and plunge into cold water to stop cooking. Cut off stem end of onions; squeeze onions between thumb and forefinger to separate from skins.
- Preheat oven to 350°F.
- Cut bacon into 1/2-inch pieces. Cook in ovenproof Dutch oven over medium heat until brown and crispy. Remove bacon with slotted spoon; drain on paper towels.
- Add onions to bacon drippings; cook 7 minutes or until golden, stirring occasionally. Reduce heat to low. Cover; cook 5 minutes. Remove onions to bowl; set aside.
- Heat bacon drippings over medium-high heat. Add mushrooms. Cook and stir 3 to 4 minutes until tender. Add mushrooms to onions. Add oil to bacon drippings. Add chicken; cook 5 minutes per side or until browned. Remove chicken from Dutch oven; set aside.
- Remove all but 2 tablespoons drippings from Dutch oven. Add flour; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Add broth, wine, garlic, thyme, salt and pepper; bring to a boil. Return chicken, onions, mushrooms and bacon to Dutch oven. Cover; bake in oven 45 minutes to 1 hour until fork can be inserted into chicken with ease and juices run clear, not pink. Garnish with herbs, if desired. Serve immediately.
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