Difficulty: Medium - experience needed
4 lbs chicken leg quarters, cut into thighs and drumsticks
salt and pepper
1/2 lb carrots, cut diagonally into 1 inch pieces
1 yellow onion, sliced
4 oz bacon, diced
2 tbsp olive oil
2 cloves garlic, minced
1/2 bottle (plus) of dry red wine (I used a Mondavi Merlot, Ina recommends burgundy)
1 c. chicken stock
10 fresh thyme sprigs
2 tbsp unsalted butter, divided
1 1/2 tbsp flour
1/2 lb frozen pearl onions
1/2 lb fresh mushrooms, sliced
Preheat oven to 250 degrees
Heat the olive oil in the bottom of a large pot or dutch oven. Add the bacon and cook over medium heat for 8-10 minutes, until lightly browned. Remove the bacon with a slotted spoon and set aside.
Meanwhile, lay out the chicken pieces, and pat dry. Season with salt and pepper. In batches, lay the chicken pieces in a single layer on the bottom of the pot with the oil and bacon fat and brown on both sides. Set aside with bacon and continue to add pieces until all of the chicken is browned (but not cooked) on both sides. (About 5 minutes)
Add carrots and sliced onions to pot, with 2 tsp salt and 1 tsp pepper. Cook over medium heat 10-12 minutes, stirring occasionally, until onions are slightly browned. Add garlic and cook one more minute. Put the chicken and bacon back in, along with any juices that may have collected. Add chicken stock, wine and thyme sprigs and bring to a simmer. Cover tightly with a lid, and place the pot in the oven for 30-40 minutes, until the chicken is just not pink. Remove from oven and place on top of stove.
Mash 1 tbsp of butter with the flour and stir into stew. Add pearl onions. In another pan, heat 1 tbsp of butter and cook the mushrooms for 5-10 minutes, until browned. Add to stew. Bring stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.