This rustic French classic sees chicken pieces, bacon, pearl onions, garlic, cream, white wine and button mushrooms combine for a slow-cooked delight.
- 200g bacon lardons
- 4 chicken thighs
- 4 drumsticks
- Salt and freshly ground black pepper
- 2 tsp salt
- 1 onion, finely chopped
- 10 small pearl onions, peeled
- 1 head garlic, cloves separated and peeled
- 250g button mushrooms, wiped clean and halved
- ¼ cup flour
- 2 tsp tomato paste
- 3 cups white wine
- 3 cups chicken stock
- 8 sprigs fresh thyme
- 2 bay leaves
- ½ cup double-thick cream
- Parsley sprigs to garnish
Preheat oven to 200˚C.
In a large casserole, fry the bacon lardons until crisp and all of the fat is rendered. Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain. Set aside.
Season the chicken pieces with salt and pepper, and then brown them in the hot bacon fat. Transfer the chicken pieces to a large plate and set aside. Reduce the heat to medium-high and add the chopped onion, pearl onions and garlic cloves, and fry for 5 minutes. Add the mushrooms and cook for a further 5 minutes or until they’ve released most of their liquid and have begun to brown. Add the flour and tomato paste, and cook for 1 minute, stirring. Slowly add the wine and stock, stirring constantly. Add the thyme, bay leaves, reserved bacon lardons and chicken. Bring to a boil and then reduce the heat to medium. Simmer gently for 15 minutes until the liquid is slightly thickened.
Cover with the lid, place in the oven and cook for about 1½ hours or until the chicken is very tender. Gently stir in the cream. Garnish with parsley and serve.