Ingredients
1 -2 whole cut up stewing chicken + 2 extra chicken thighs
3 medium- large white onions, quartered or 2 lbs of pearl onions (pearl onions are best)
6 slices of thick uncured bacon, diced
1 1/2 pound cremini mushrooms, halved
fresh thyme, parsley, rosemary
2 bay leaves
1 1/2 bottles Burgundy French red wine
salt and pepper to taste
4 -5 carrots
1-1/2 lb of fresh peas
4 tablespoons butter
4 tablespoons flour
Directions
Started by rendering some bacon in a heavy enameled cast-iron Dutch oven
add onions, cook until softened and slightly brown remove onions and bacon, add chicken skin side down. Cook until brown and most of fat has rendered out. turnover and brown slightly on other side. remove chicken and pour off most of fat.
Add mushrooms and garlic and cook until they brown. add salt a pepper, allowing mushrooms to release some of their liquid, deglazing pan. I added the mushrooms to the pot and let them brown before adding salt and pepper garlic, which draws out some of the liquid and works to deglaze the pan drippings
Return onions, bacon and chicken to pan, along with bouquet garni (herbs wrapped in cheesecloth or coffee filter and tied together) and carrots.
Pour entire 1-1/2 bottles of wine over ingredients and bring to a simmer. Allow to simmer for 1-3/4 to 2 -3/4 hours. Combine softened butter and flour in small bowl and knead with fingers until a paste is formed.
Remove chicken and vegetables from cooking liquid and set aside discard the backs and wings. drop pea-sided bits of beurre manie into liquid, whisking to incorporate. As the liquid comes to a boil, it will thicken.
Add chicken, fresh thyme, parsley and veg back to thickened sauce. Serve over egg noodles and with a good French Burgundy wine and French bread for the sauce.
