- 6 strips thick-cut bacon chopped
- 3 pounds chicken legs 6 legs, separated into thighs and drumsticks
- salt and freshly ground black pepper
- 1 onion sliced
- 2 cloves garlic minced
- 4 carrots sliced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 sprig fresh rosemary
- ½ cup + 2 tablespoons brandy divided
- 2½ cups red wine
- 1 cup chicken stock
- ½ cup canned tomatoes diced
- 4 tablespoons butter room temperature, divided
- 24 pearl onions peeled (thawed if using frozen)
- 1 pound button mushrooms halved
- 3 tablespoons flour
- fresh thyme chopped
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Pre-heat the oven to 350°F.
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Heat a 5-quart or larger Dutch oven over medium-high heat. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and set it aside. Pat the chicken dry and generously season with salt and pepper. Sear in batches until browned on all sides. Remove the browned chicken to a plate and set aside.
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Add the sliced onions and sauté until the onions are lightly browned. Add the garlic and carrots and cook for another 2 minutes. Add the thyme, bay leaf and rosemary. Pour in ½ cup of the brandy and deglaze the pan by scraping up any brown bits on the bottom of the pot. Pour in the red wine, chicken stock, and diced tomatoes and bring the mixture to a simmer. Return the chicken and any juices on the plate to the pot. Cover with a tight-fitting lid and transfer the pot to the oven for 30 to 40 minutes, until chicken is cooked through.
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While the chicken is cooking, heat a 12-inch sauté pan over high heat. Add 2 tablespoons of the butter and sauté the pearl onions until lightly brown. Add the mushrooms and continue to cook, tossing regularly. Add the remaining 2 tablespoons of brandy and deglaze the pan, scraping up any brown bits on the bottom.
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Mix the remaining 3 tablespoons of the butter with the flour, making a paste (called a beurre manié). When chicken is tender, remove the pot from the oven and place it on the stovetop. Transfer the chicken pieces to a deep serving vessel. Stir the beurre manié into the braising liquid and simmer until the sauce starts to thicken. Add the sautéed pearl onions and mushrooms and season to taste with salt and pepper. Pour the vegetables and sauce over the chicken in the serving vessel, sprinkle with the fresh thyme and cooked bacon and serve.
Tip – To making peeling fresh pearl onions easier, trim the root and stem. Blanch them in boiling water for a couple of minutes before peeling.