Ingredients
- 4 slices bacon
- 2 chicken breasts
- 2 thighs
- 2 legs
- 1/2 cup flour
- Salt and pepper
- 2 cloves garlic, chopped
- 2 cups pearl onions, peeled
- 2 cups mushrooms
- 2 carrots, cut in 2-inch pieces
- 1/4 cup cognac or brandy
- 1 bottle Burgundy wine
- 2 cups chicken broth
- 5 sprigs fresh thyme
- 2 teaspoons herbs de Provence
- 3 bay leaves
- Fresh parsley, chopped, for garnish
Directions
In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain. Coat chicken pieces in flour, salt and pepper. Brown chicken in hot bacon fat on both sides.
Add garlic, onions, mushrooms and carrots. Saute 2 minutes to soften. Pour cognac into a small glass. Remove pan from heat, pour in cognac, put pan back on the flame. Flambe by lighting a long match and holding it just above the pot and light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, gradually stir in the wine and broth. When the wine is well blended, add the herbs. Cover and simmer for 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process.
To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley.














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By heart4him11_131...
Oldsmar, 48
on September 16, 2010
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Made this tonight with just a few substitutions. I used regular onion chopped in large pieces, just a little dried thyme in place of fresh, skipped the Cognac completely and was sure to season the flour in the chicken with a decent amount of salt due to the comments about a lack of seasoningt. I also did NOT use a low sodium broth. It was excellent. My husband loved it and my son (who almost didn't try it ended up really enjoying it as well! Thanks!!!!
By slsteg0402_12839532
Albany, 72
on April 30, 2010
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I agree that it could have used a little more salt, but that was easily fixed by using chicken base instead of stock and adding a little bit more of the base. All in all, I enjoyed it a lot.
By ahansen62984_12...
Morgantown, WV
on March 01, 2010
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bland bland bland......needs lots of salt to even be palpable.....i even added an extra clove of garlic and thyme.
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