French Chicken Stew with Red Wine
Our take on a French classic.
French Chicken Stew with Red WineIngredients:
8 oz. good bacon or pancetta, diced
2 (3-4 pound) chickens, each cut into 8 serving pieces
Salt and pepper
1 pound carrots, cut diagonally into 1-inch pieces
2 yellow onions, sliced
2 tsp. chopped garlic (2 cloves)
1/4 cup Cognac or good brandy
1 bottle Kunde Family Estate Meritage
2 cups chicken stock, preferably homemade
1 bunch fresh thyme sprigs
4 tbsp. unsalted butter, at room temperature, divided
3 tbsp all-purpose flour
1 pound frozen small whole onions
1 pound porcini or cremini mushrooms, stems removed and thickly sliced
Preheat the oven to 275° F.
Heat 1 tbsp. olive oil in a large Dutch oven over medium heat. Add the bacon and cook for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
Meanwhile, pat the chicken dry with paper towels. Liberally sprinkle the chicken on both sides with salt and pepper. After the bacon is removed, add a few of the chicken pieces in a single layer and brown for about 5 minutes, turning to brown evenly. Remove the chicken pieces to the plate with the bacon and continue to add the chicken in batches until all the chicken is browned. Set aside.
Add the carrots, onions, 1 tbsp salt, and 2 tsp. pepper to the pot and cook over medium heat for 10 to 12 minutes, stirring occasionally, unitl the onions are lighly browned. Add the garlic and cook for 1 more minutes. Add the Cognac, stand back!, and carefully ignite with a match to burn off the alcohol. Put the bacon, chicken, and any juices that collect on the plate into the pot. Add the wine, chicken stock, and thyme sprigs and bring to a boil. Cover the pot with a tight-fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just no longer pink. Remove from the oven and place on top of the stove.
Mash 2 tbsp. of the butter and the flour together in a small bowl and stir the paste into the stew. Add the frozen onions. In a medium saute pan, melt the remaining 2 tbsp butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.
Kunde Family Estate Meritage 202