Julianna Jee

Ingredients

2 quarter chickens

1 cup red wine

1/2 tsp thyme (or 1 sprig)

1/2 tsp rosemary (or 1 sprig)

3 tbsp butter, divided

3-4 slices of bacon or 60g of proscuitto

1 onion, chopped, divided

1 clove garlic

1 1/2 tsp tomato paste

1 tbsp cognac

1 cup chicken broth

1 bay leaf

1 tbsp flour

1/2 cup mushrooms, quartered

1 tbsp parsley

Procedure

1. In a large zip lock bag, combine the chicken, wine and herbs. Refrigerate overnight for up to 2 days.
2. Remove chicken from the bag, discard herbs, and keep the marinade.
3. In a large cast iron pan or dutch oven, brown the chicken with half the butter, season with salt and pepper and set aside.
4. In the same pot brown the mushrooms and half the onions with the other half of the butter. Season with salt and pepper and set aside.
5. In the same pot brown the bacon/proscuitto add the garlic and the other half of the onion and cook until onion is translucent.
6. Add tomato paste and cook for 1 minute. Deglaze with cognac. Add the chicken broth and reserved red wine marinade. Let the sauce reduce by 1/3 then add the chicken and bay leaf.
7. Cover and let simmer for 1 hour on medium to low heat. Add more wine or broth if need be.
8. Remove the chicken from the sauce and set on a large plate. Bring sauce to a boil and stir in flour and whisk until the sauce and thickened.
9. Return the chicken and add the mushroom and onions and let simmer for 5 minutes.
10. Garnish with fresh chopped parsley and serve with mashed potatoes and/or green beans.