• Servings 4-6
  • Prep 20 min
  • Cook 1 hour 30 min
  • Cuisine
  • Skill Level



  • 4 slices bacon, cooked and bacon reserved
  • 2 chicken breasts
  • 2 chicken tlhighs
  • 2 chicken leggs
  • 1/2 cup flour
  • kosher salt and black pepper to taste
  • 3 cloves garlic, chopped
  • 2 cups pearl onions, peeled (place them in boiling water for several minutes for easy peeling)
  • 2 cups mushrooms
  • 2 carrots, cut into 2 inch pieces
  • 1/4 cup cognac or brandy
  • 1 bottle burgundy wine
  • 2 cups chicken broth
  • 5 sprigs fresh thyme
  • 2 tsp herbs de Provence
  • 3 bay leaves
  • Fresh parsley, chopped for garnish
  • In a large heavy skillet or Dutch oven, fry the bacon over medium heat until crisp.
  • Transfer bacon to paper towels to drain.
  • Coat the chicken pieces in flour, salt and pepper, then brown chicken in hot bacon fat on both sides.
  • Add the garlic, onions, mushrooms and carrots and saute for 2-3 minutes to soften.
  • Pour cognac into a small glass.
  • Remove pan from heat and pour in the cognac. Put the pan back on the heat and flambe by lighting a long match and holding it just above the pot and light the fumes.
  • The cognac will catch fire and the flames will burn out within 1 minute.
  • When the flames die down, gradually stir in the wine and broth.
  • When the wine is well blended, add the herbs, cover and simmer for 1 hour.
  • Remove the cover and continue to simmer for another 15 minutes to allow the sauce to slightly reduce.
  • To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley.

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