Ingredients

How to make it

  • Bring wine, peppercorns, whole garlic, celery, carrots, and yellow onions to a boil in a pot; reduce heat; simmer for 5 minutes. Let cool, pour over chicken in a bowl, and drizzle with 1 tbsp. oil. Cover and marinate overnight.
  • Heat oven to 325°. Tie parsley sprigs, bay leaves, and thyme together; set aside. Remove chicken from marinade; pat dry. Strain marinade; reserve liquid and solids separately. Heat 1 tbsp. oil in a wide pot over medium heat. Add bacon; cook until crisp, 6–8 minutes. Using a slotted spoon, transfer bacon to a bowl; increase heat to medium-high. Working in 2 batches, brown chicken, 6–8 minutes; transfer to a plate. Add reserved solids; cook until soft, 10–12 minutes. Sprinkle in flour; cook, stirring, for 1 minute. Whisk in reserved liquid; boil. Simmer for 1 minute. Stir in remaining garlic, stock, shallots, and salt and pepper to taste; nestle chicken and herb bundle in vegetables. Bake, covered, until tender, about 1 1⁄4 hours. Transfer chicken to a plate; cover with foil. Strain sauce; keep warm.
  • While chicken is cooking, heat 1 tbsp. butter and remaining oil in a skillet over medium heat. Add pearl onions; cook until golden, 4–5 minutes. Reduce heat to medium-low; cook, covered, until tender, 8–10 minutes. Combine onions with bacon. Heat remaining butter over medium-high heat; cook mushrooms until tender, 4–5 minutes. Arrange chicken on platter; top with sauce, bacon, onions, mushrooms, and remaining parsley.

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  • abermouse 6 years ago
    My Dad, who doesn't cook much, added this dish to his repertoire in the last year or two. I was so impressed when he made this for me one night...this may be the perfect chicken dish in my book. He gave me his recipe, but i lost it. I will try this one, thanks so much!
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