Traditionally this dish is made with a rooster, an older animal in need of a long bath in a hot stock, but I use regular chicken legs. They turn out tender and supple when stewed.
Recipe abridged from Cooking Meat
Serves 4
Ingredients
¼ cup all-purpose flour
To taste salt and pepper
4 Tbsp butter (divided) + 1 Tbsp butter, cold, cubed
1 pound button mushrooms, cleaned with a brush or towel (don’t wash them)
1 cup pearl onions
¼ pound slab bacon, cut in medium dice
2 Tbsp brandy
1 herb bundle made of 8 parsley branches, 6 thyme branches, 2 bay leaves
3 cups red wine
1 Tbsp minced Italian parsley
Method:
- Preheat the oven to 325°F. Place a heavy-bottomed ovenproof pot over medium heat.
- Place the flour in a large bowl, season with salt and pepper, and stir to combine. Dredge the chicken legs in the seasoned flour, and shake gently to remove any excess. Set aside.
- Melt 3 Tbsp of the butter in the pot, then add the chicken legs and brown both sides, 3 to 5 minutes per side. Transfer the chicken to a plate and set aside.
- Meanwhile, prepare the onions. Fill a bowl with ice water. Bring a small pot of water to a boil over high heat. Using a paring knife, cut the root ends off the pearl onions. Plunge the onions into the boiling water for 30 seconds, then drain and refresh in the ice bath. When cool, drain the onions, and slip them out of their skins.
- Once the chicken is browned, turn the heat under the heavy bottomed oven proof pot down to medium low. Melt 1 Tbsp of the butter in the pot (no need to wipe it out first) and add the mushrooms, stirring to release their moisture and help pick up any bits of browned chicken stuck to the bottom of the pot. Continue cooking, stirring once in a while, until the mushrooms are slightly browned, about 5 minutes.
- Once the mushrooms have browned, transfer them to the plate with the chicken and place the bacon and pearl onions in the pot. Turn the heat back up to a medium and sweat until they are just starting to get golden, about 8 minutes. Deglaze with the brandy, then return the chicken and mushrooms to the pot. Add the herb sachet and then the wine. Bring to a simmer, cover, and transfer to the oven to braise for 1 hour, or until the chicken falls away from the bone.
- Transfer the chicken legs to a serving platter, leaving everything else in the pot. Discard the herb sachet, place the pot over medium heat, and bring to a simmer. Add more salt and pepper if needed. Turn the heat off and add the 1 Tbsp cold butter and parsley, stirring continuously until the sauce is emulsified.
- To serve, pour the sauce over the chicken legs and divide among individual plates.