Uploaded December 2024 | Updated September 2026, 2 days ago
Classing things up a bit! The Ravishing Mrs. Ritter requested this meal tonight and I just can't tell her "no!" This is super simple and came together nicely. I chose to make it with a bit more sauce and served it with a side of boiled gold potatoes. This was a big hit with the RMR and Bella!
Ingredients:
6-7 slices of uncured bacon, cut into 1/4" strips (you can use regular bacon)
2 tablespoons olive oil
2 pounds chicken (I used 7 thighs and 4 thin cut chicken breasts)
1/4 cup cognac
1 teaspoon each of salt and pepper
1 bay leaf
1/4 teaspoon dried thyme
15-20 pearl onions
3 tablespoons all purpose flour
2 cups red wine (Burgundy, pinot noir, or what I used--Cote du Rhone)
2-3 cups chicken stock
3 garlic cloves, mashed
1 tablespoon tomato paste
2 small containers sliced mushrooms
Directions:
1. In a large pot, brown the bacon in the olive oil over high heat until browned and the fat renders off (about 2-3 minutes). Remove bacon and set aside for later. Leave the oil.
2. Sear the chicken in the pot with the rendered oil until pieces browned on all sides. Cook in batches if you need to (I did).
3. Add all the chicken back into the pot and add the cognac. Let it bubble up a bit until you can smell the alcohol cooking off, then flame. It should cook off quick, but have the pot cover ready to extinguish the flame if you used a bit too much cognac!. Swirl the pot a bit to spread that saucy goodness around!
4. Add bay leaf and thyme over the chicken. Nestle the onions in amongst the chicken and add the salt and pepper. Cover the pot and simmer gently for about 10 minutes, turning the chicken pieces once.
5. Uncover the pot and sprinkle the flour over the chicken. Turn the chicken to ensure the flour mixes with the sauce (this will thicken it). Cover and cook another 3-4 minutes, turning the chicken once or twice.
6. Remove the pot from the heat. Stir in the wine and chicken stock. Add the bacon, garlic, and tomato paste, stirring until well mixed. Add the pot back to the heat and gently simmer for 25-30 minutes.
7. Add the mushrooms and stir in when you have about 10 minutes to go.
If your sauce is too thin, take the chicken and onions out and boil to reduce. If you sauce is too thick, add a little more chicken stock.
You can serve this over potatoes or rice or by itself!
Classing things up a bit! The Ravishing Mrs. Ritter requested this meal tonight and I just can't tell her "no!" This is super simple and came together nicely. I chose to make it with a bit more sauce and served it with a side of boiled gold potatoes. This was a big hit with the RMR and Bella!
Ingredients:
6-7 slices of uncured bacon, cut into 1/4" strips (you can use regular bacon)
2 tablespoons olive oil
2 pounds chicken (I used 7 thighs and 4 thin cut chicken breasts)
1/4 cup cognac
1 teaspoon each of salt and pepper
1 bay leaf
1/4 teaspoon dried thyme
15-20 pearl onions
3 tablespoons all purpose flour
2 cups red wine (Burgundy, pinot noir, or what I used--Cote du Rhone)
2-3 cups chicken stock
3 garlic cloves, mashed
1 tablespoon tomato paste
2 small containers sliced mushrooms
Directions:
1. In a large pot, brown the bacon in the olive oil over high heat until browned and the fat renders off (about 2-3 minutes). Remove bacon and set aside for later. Leave the oil.
2. Sear the chicken in the pot with the rendered oil until pieces browned on all sides. Cook in batches if you need to (I did).
3. Add all the chicken back into the pot and add the cognac. Let it bubble up a bit until you can smell the alcohol cooking off, then flame. It should cook off quick, but have the pot cover ready to extinguish the flame if you used a bit too much cognac!. Swirl the pot a bit to spread that saucy goodness around!
4. Add bay leaf and thyme over the chicken. Nestle the onions in amongst the chicken and add the salt and pepper. Cover the pot and simmer gently for about 10 minutes, turning the chicken pieces once.
5. Uncover the pot and sprinkle the flour over the chicken. Turn the chicken to ensure the flour mixes with the sauce (this will thicken it). Cover and cook another 3-4 minutes, turning the chicken once or twice.
6. Remove the pot from the heat. Stir in the wine and chicken stock. Add the bacon, garlic, and tomato paste, stirring until well mixed. Add the pot back to the heat and gently simmer for 25-30 minutes.
7. Add the mushrooms and stir in when you have about 10 minutes to go.
If your sauce is too thin, take the chicken and onions out and boil to reduce. If you sauce is too thick, add a little more chicken stock.
You can serve this over potatoes or rice or by itself!
