This is the first dish J ever had in France, in Amiens, the night before we set off on bicycles through Picardy and Normandy. And she's made Julia's version (MAFC I p. 263) many times over the years, for company. You should have too much sauce, and all the better, as it makes the most delicious base for quick pan sauces for sauteed thighs, and so on.
4 chicken legs, 4 chicken thighs (or four hindquarters, each halved--or eight legs!)
Olive oil or vegetable oil
8 ounces mushrooms
8 small onions peeled OR 8 ounce package frozen pearl onions OR 15 ounce jar pearl onions, drained
3 cups red wine (one bottle), preferably Pinot Noir or Burgundy
1 teaspoon dried thyme OR 1 tablespoon herbs de Provence OR 4 branches fresh thyme
1 tablespoon tomato paste
1 bay leaf
2 cloves of garlic, peeled
1 cup chicken broth
1/3 cup Wondra
(optional: 1 teaspoon Kitchen Magic)
Italian parsley or chives for garnish
- Heat a large skillet on high with four slices bacon or uncured bacon.
- Place the chicken, patted dry and dusted with herbs, in the skillet to color slightly (six minutes).
- Peel the onions, if necessary, and and place them in the skillet with the chicken.
- Mix the Wondra, the cognac, and the broth (and optional Kitchen Magic).
- Turn the slow cooker on low. Add the chicken, onions, bay leaf, tomato paste, garlic and mushrooms to the slow cooker.
- Deglaze the skillet with the wine, scraping up any browned bits, and add it to the slow cooker.
- Stir in the Wondra and the broth.
- Cook on low for 6 to 8 hours. Garnish with chopped Italian parsley.
- Combine all the ingredients in a crock pot, stirring in the Wondra last.
- Cook for 6 to 8 hours on low.