This particular dish was created using a dry white wine. A rose would work well too. We wanted to lighten it up for summer time.
2 pounds/900g chicken legs and thighs (substitute 4 boneless breasts-cut into 1” pieces)
1 tablespoon/15ml olive oil
4 pieces thick cut bacon cut into ¼ inch/6.35mm “pieces"
½ cup/62g flour
½ teaspoon/2ml salt
½ teaspoon/5ml pepper
1pound/450g carrots, sliced on the diagonal in 1” pieces
2 yellow onions cut into 1”pieces or 8 ounces/225g pearl onions
1 pound/450g button mushrooms or baby bellas
2 cloves garlic minced
½ cup/125ml cognac or brandy
1 ½ cups/375ml dry red wine (we used a dry white)
1 cup/250ml chicken stock
1 tablespoon/15ml tomato paste
½ teaspoon/2ml dry thyme or 1 teaspoon fresh
2-4 tablespoon/28-57g unsalted butter
2-4 tablespoon/15-30g flour
Heat olive oil in heavy bottom Dutch oven cook bacon until crisp (8-10 minutes). Mix ½ cup flour salt and pepper together in a large plate or sealable plastic bag. Coat the chicken in the flour mixture and shake of excess. Remove bacon from Dutch oven and place in a bowl. Brown the chicken in the olive oil/bacon fat mixture on all sides. Remove chicken and place with bacon.
Add carrots and onions to the Dutch oven and sauté until onions are lightly browned (8-10 minutes). Add mushrooms and garlic and cook for 1 more minute. Remove pan from heat, pour in cognac. Light with a match making sure to stand back. Let the alcohol burn off. Add the chicken and bacon back into the pot. Mix wine with tomato paste and thyme. Pour into meat/vegetable mixture.
Simmer for 25-30 minutes. Mix butter with remaining flour. Stir in a little at a time until smooth and thickened to a stew consistency.
Serve with crusty toasted garlic croutes.*
For individual servings,spoon into oven proof 1 cup/250ml ramekins. Top with puff pastry and brush with egg wash. Make a slit in the pastry and bake at 425° for 20-25 minutes.