Servings: 4-6

Ingredients

• 5 lb chicken, cut into serving pieces
• Salt and pepper to taste
• 1 tbsp butter & 1 tbsp olive oil
• 7 oz bacon, cut into ½-inch pieces
• 3 onions, chopped
• 3 garlic cloves, crushed
• 1 lb mushrooms, quartered
• 1 tbsp tomato paste
• 1 cup brandy
• 8 cups pinot noir (ideally Burgundy)
• Bouquet Garni
  • 1 parsley sprig
  • 1 thyme sprig
  • 1 bay leaf
• 2 tbsp butter (room temp)
• 3 tbsp flour

Directions

• Generously sprinkle the chicken pieces with salt and pepper on all sides.
• In a large skillet over medium heat, melt the butter with the oil, and brown the chicken pieces all over, approximately 15 minutes. 
• Transfer the chicken to a Dutch oven (or large heavy casserole) with a lid.
• In the same pan, fry the bacon over medium heat until the fat is rendered and the bacon is brown and crispy, about 5 minutes.
• Sprinkle the bacon pieces over the chicken. 
• Sauté the onions and garlic in the bacon fat for 5 minutes, or until golden. 
• Transfer the onion mixture to the dutch oven using a slotted spoon.
• Sauté the mushrooms in the bacon fat with a pinch of salt for about 5 minutes, or until the mushroom liquid evaporates. 
• Transfer the mushrooms to a plate using a slotted spoon, and set aside.
• Stir the tomato paste and brandy into the Dutch oven and flambé.
• When the flames subside, pour in the red wine. Add the bouquet garni and salt and pepper to taste.
• Cover and cook over low heat for 45 minutes, or until the chicken is tender when pierced with a fork.
• Transfer the chicken to a large plate; and cover with aluminum foil.
• Bring the sauce to a boil over high heat and reduce by half.
• In a small bowl, mash the butter with the flour to make a paste and whisk it into the sauce until smooth and thickened.
• Season with salt and pepper to taste.
• Add back the chicken and the mushrooms and simmer for 5 minutes to heat through. 
• Accompany with green vegetables; noodles or rice; a mixed salad; and a baguette.

Chef’s Notes

This dish can be cooked well in advance (up to 2 days). Just cover and refrigerate and then reheat in a low oven.

Suggested Pairings

Red Burgundy or Oregon Pinot Noir.