Ingredients

• 10 slices bacon, sliced into 1/2-inch pieces
• 2 chickens, about 3 1/2 to 4 pounds, quartered, rinsed and patted dry
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 onion, finely chopped
• 20 small pearl onions, peeled
• 1/2 cup minced shallots (2 large shallots)
• 1 head garlic, cloves separated and peeled
• 1 pound button mushrooms, wiped clean and halved or quartered if large (should match size of onions)
• 1/4 cup all-purpose flour
• 2 teaspoons tomato paste
• 3 cups full-bodied dry red wine, such as Pinot Noir or Cotes-du-Rhone
• 1 1/2 cups rich chicken stock
• 6 sprigs fresh thyme or 1 teaspoon dried thyme
• 1 bay leaf
• Braised Leeks, recipe follows
• Egg noodles, accompaniment
• 2 tablespoons chopped fresh parsley leaves

Directions

Braised Leeks:

4 large leeks, tough outer leaves discarded and leeks trimmed to about 7-inches in length

3 tablespoons butter

1/2 cup chicken stock

2 teaspoons chopped thyme leaves

1/4 teaspoon salt

Pinch pepper

Using a sharp knife, trim most of the roots off the end of the leek, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves or quarters, as desired. Run leeks under cold running water, using fingers to loosen and remove any dirt or sand from between the leaves.

In a heavy skillet or saute pan that has a tight fitting lid, melt the butter over medium heat. Add the leeks to the skillet with any water that is clinging to the leaves from washing them. Cook the leeks, stirring occasionally, for 5 minutes. Add the stock and thyme and lower the heat to medium-low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.

Yield: 4 servings as a side dish