The sauce for this chicken dish is so good that my one daughter found the leftovers in the fridge one day and, not seeing the chicken at the bottom, scooped up the sauce and heated it up as a soup! And I don’t blame her. It’s rich and creamy. And I use boneless chicken thighs, so they turn out so tender you don’t need a knife to eat your meal. All-in-all, this is a great dish.
4 oz. bacon, cut into 1/2 inch pieces
1 cup flour mixed with 1 Tbls Cocoa powder
10 boneless, skinless chicken thighs
6 pearl onions, peeled and halved
2 carrots, diced
1/2 pound crimini (brown) mushrooms, stemmed and sliced
2 tsp chopped garlic
5 sprigs fresh thyme, minced
2 oz red wine
6 cups chicken broth
4 Tbls butter
5 Tbls chopped parsley
5 Tbls chopped Marjoram
In a large pot with a lid, render the bacon until crispy, about 6-8 minutes, then remove from pot to drain on paper towels and set aside. Season the flour with salt and pepper. Dredge the chicken pieces in the seasoned flour, coating each side completely. Reserve remaining flour. Cook chicken, a few pieces at a time so as not to crowd the pot, only a few minutes on each side on med high heat. You only want to brown the chicken at this point. Hold browned pieces on a plate and set aside. Add butter to melt, the add onions and carrots to the pot and saute for 2-3 minutes. Add mushrooms and garlic. Season with salt and pepper and saute for 2-3 minutes more. Add the thyme and red wine, and cook for a minute to allow alcohol to cook out of wine. Sprinkle about a half cup of the reserved flour into the mix and stir well. Slowly add the chicken stock and simmer a few minutes to allow it to thicken a bit. Add the chicken and bacon, and cover. Simmer over med-low for 30 minutes. Stir parsley and marjoram in at the end. Serve over rice.
Feeding7sisters 