6 slices bacon
6 pieces of chicken
1/2 cup all-purpose flour
salt &
pepper
2 cloves garlic, chopped
1 package frozen pearl onions
2 cups mushrooms
2 carrots, cut in 2-inch pieces
1/4 cup cognac or brandy
1 bottle Burgundy wine
2 cups chicken broth
5 sprigs fresh thyme
2 teaspoons
herbs de Provence
3 bay leaves
In a large, heavy skillet or Dutch oven, fry the bacon over medium heat
until crisp. Transfer bacon to paper towels to drain. Coat chicken pieces in flour, salt and pepper. Brown chicken in hot
bacon fat on both sides.
Add garlic, onions, mushrooms and carrots. Saute 2 minutes to soften. Pour cognac into a small glass. Remove pan from heat,
pour in cognac. Flambe by lighting a long match and holding it just above the pot, lighting the fumes. The brandy will catch
fire and the flames will burn out within 1 minute. When the flames die down, return the pan to the heat and gradually stir
in the wine and broth. When the wine is well blended, add the herbs. Cover and simmer for 1 hour. Remove cover and continue
to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch
to aid in the thickening process.
