Chicken Recipe

A delicious, surprisingly easy recipe for chicken braised in a delectable wine sauce (on flambé too!)
INGREDIENTS

• 3 LBS CHICKEN THIGHS AND LEGS, BONE IN AND SKIN ON
• 2 teaspoons coarse salt
• 1 teaspoon ground black pepper
• 4 ounces bacon (about 3–4 slices)
• 8 ounces fresh cremini mushrooms, sliced
• 20 pearl onions, peeled
• 2 large carrots, sliced into 1 inch pieces
• 1/2 yellow onion, diced

Chicken Recipe

• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 bay leaf
• 6–8 sprigs fresh thyme
• 1/4 cup brandy
• 2 1/2 cups dry red wine (burgundy, pinot noir)
• 1 cup chicken broth
• 1 1/2 tablespoons flour
• 3 tablespoons unsalted butter
• Fresh parsley, leftover thyme leaves to garnish
• Extra virgin olive oil, for sauteing

INSTRUCTIONS

1. Combine 1 1/2 tablespoons of butter and all of the flour in a small bowl to make a paste. Set aside.
2. In a dutch oven or a large braiser, heat 1 tablespoon of olive oil over medium heat. Add bacon and cook 8-10 minutes until it is just starting to turn crispy, stirring frequently. Using a slotted spoon, remove bacon to a large plate  (no paper towel! We want to save all those juices this time). Once cool enough to handle, roughly chop the bacon and place back on the plate.
3. Pat the chicken dry and season with the salt and pepper. Add the chicken, skin side down, and cook in the bacon fat 3-5 minutes per side until browned. Remove to the same plate as the chopped bacon.
4. Add the diced yellow onion, garlic, carrot, and tomato paste to the pan. Cook for 5 minutes, stirring occasionally, until veggies are slightly softened. Add the chicken and bacon back to the pan.
5. Turn off the heat under the pan. Pour in the brandy and let warm up 1-2 minutes. When brandy is hot, use a long match or a fireplace lighter the light the brandy on fire (flambé!). When the flames have cooked down (about 30 seconds to a minute), pour in the wine to douse the flames.
6. Once the flames are completely out, turn the heat back on to medium. Stir in the chicken broth and bring to a boil. Reduce to a simmer, add the bay leaf and thyme sprigs.

Source Blog Here

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