You may also like
Categories:
chicken flour salt butter pancetta carrot celery stalk garlic brandy thyme bay leaf olive oil white boiling onions brown sugar red wine vinegar white mushrooms flameproof casserole
Viewed: 5 - Published at: 8 years agoIngredients
- 1 chicken, cut into 8 pieces
- 2 tbsp all purpose flour
- Salt and freshly ground black pepper
- 4 tbsp butter
- 4 oz (115g) pancetta, diced
- 1 carrot, diced
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- One 750ml bottle Pinot Noir
- 1/4 cup brandy or Cognac
- 4 sprigs thyme
- 1 bay leaf
- 1 tbsp olive oil
- 1lb (450g) white boiling onions, peeled
- 1 tsp brown sugar
- 1 tsp red wine vinegar
- 8 oz (225g) small white mushrooms
- Large flameproof casserole
Method
- Sprinkle the chicken with 1 tbsp of the flour and season with salt and pepper.
- Melt 2 tbsp of the butter in a large flameproof casserole over medium heat.
- In batches, add the chicken and cook about 6 minutes, turning, until golden brown on all sides.
- Transfer to a plate.
- Add the pancetta, carrot, celery, and garlic and cook about 5 minutes, until softened.
- Sprinkle in the remaining flour, stir well, and cook for 1 minute.
- Add the wine and brandy and bring to a boil, stirring up the browned bits in the pan.
- Return the chicken to the pan and add the thyme and bay leaf.
- Cover, reduce the heat to medium-low, and simmer about 30 minutes.
- Meanwhile, melt the remaining butter with the oil in a frying pan over medium heat.
- Add the onions and cook about 6 minutes, until lightly browned.
- Stir in the sugar, vinegar, and 1 tbsp water.
- Add the onions and mushrooms to the chicken.
- Cook until the chicken is cooked through, about another 15 minutes.
- Transfer the chicken and vegetables to a deep platter and keep warm.
- Discard the thyme and bay leaf.
- Skim off the fat from the surface of the sauce.
- Bring to a boil over high heat and cook for about 5 minutes, until the sauce thickens.
- Season with salt and pepper.
- Pour over the chicken and serve hot.
