Ingredients
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4 Chicken Drumsticks
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4 Chicken
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scant ⅓ cup all-purpose Flour
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2 tablespoons Olive Oil
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2 tablespoons Unsalted Butter
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1 Onion
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1 Garlic
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2 thick strips smoked Canadian Bacon
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2 ounces crimini Mushrooms
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14 small round Shallots
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⅔ cup red wine
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generous 2 cups Chicken broth
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Sea Salt
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Freshly ground Black Pepper
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boiled new Potatoes
Directions
This classic chicken recipe has a great combination of flavors that makes for a lovely, rich, hearty stew—great to serve at any time of the year, but especially good on a cold winter’s day.
Steps
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1
Done
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Heat the oven to 350°F. Season the chicken with salt and pepper, then dust in the flour. Heat the oil in an ovenproof skillet or flameproof Dutch oven over high heat. Add the chicken and fry about 10 minutes until lightly browned on all sides. Remove from the pan and set aside. |
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2
Done
|
Turn the heat down to medium and add the butter. Add the onion and garlic and fry 2 minutes. Add the bacon, mushrooms and shallots, and fry 3 to 4 minutes, then remove from the pan and add to the chicken. |
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3
Done
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Turn the heat up again, add the wine and deglaze the pan by stirring to remove any caramelized bits stuck to the bottom of the pan. Boil 2 minutes until the wine has reduced by half, then add the broth and bring to a boil. |
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4
Done
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Return the chicken and bacon mixture to the pan, cover with a lid, place in the oven and bake 35 to 40 minutes until the juices from the chicken run clear when the thickest part of the thigh is pierced with the tip of a sharp knife. Serve on its own or with boiled new potatoes. |
