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.




20 min


1 min


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