How to make it

  • Day before you decide to make this dish, your going to need to marinate it. In a Med/Large container, place the chicken in first. Toss in the garlic, onion, carrots, bay leaf, thyme and red wine. If the red wine doesn't cover everything, add enough chicken stock so that all the ingredients are submerged in liquid.
  • Mix everything together making sure that everything is well incorporated. Cover tightly with either a lid or some plastic wrap with a rubber band around the top.
  • Place in the refrigerator until the next day.
  • Day 2: Remove chicken, place on paper towels and pat dry.
  • Strain and reserve the liquid and discard veg.
  • in a med/large saute pan, render the bacon until crisp, remove, and set aside.
  • In the same pan, sear the cipollini until light brown, remove and set aside with the bacon.
  • Season the chicken with salt and pepper, and sear the chicken on all sides.
  • Now in a med/large oven safe sauce pan w/ lid (if you don't have a lid, foil works too!), place the chicken on the bottom, followed by the mushrooms, cipollinis, bacon, garlic and sachet.
  • Pour strained liquid over items in sauce pan and bring to a simmer.
  • Top with lid, and place in a 325 oven, until the chicken is so tender, that it falls off the bone (about 1 hour)
  • When done, remove the chicken, and strain the liquid into a saute pan. Set aside the onions, mushrooms, bacon, and garlic
  • Reduce the liquid to a thickness of a sauce (might take a while). Season with salt and pepper. Mount w/ butter.
  • Place chicken in a med dinner bowl, top off with the onions, mushrooms, garlic, and pour sauce over everything.
  • -drools-

Reviews & Comments 5

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    " It was excellent "
    chef_irish ate it and said...
    Had This Many Times in Many Places, Very Good!
    The Veggies and Herbs Soaked in That Wine Are
    FAB!!! 5 Forks
    Was this review helpful? Yes Flag
  • reefrunner9 10 years ago
    In addition to the above comments, being from the Midwest; I love donuts, go figure..
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  • reefrunner9 10 years ago
    Love to add red wine with Chicken, and magical, mysterious vegetable soup combinations. I have all day to create vegee soup, I will add almost anything, including, cabernet sauvignon,johnsonville turkey or regular brat's sliced on the diagonal of course, onions, mushrooms, wheat pasta bits, carrots, tons of other vegetables, bouillon, and recently, hot off the shelfs in Middle Earth America; endameame (baby soy beans), sometimes peanuts too.
    Over time I blend the soup into a cream soup with seasoning, cream of asparagus, sour cream and more bouillon my daughter loves it so it must be palatable, I inhale it eventually...
    I once toured a former mansion that housed three kitchens...cauldron of soup that was never off..
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    " It was excellent "
    rayguitar ate it and said...
    ....btw...a definite 5 rating on this.
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    " It was excellent "
    rayguitar ate it and said...
    I'm definitely trying this one....great call on the sauce :)
    Was this review helpful? Yes Flag

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