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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. | 2. Place the chicken pieces, a few at a time, into a large sealable plastic bag along with the flour. | 3. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack. | 4. Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the bacon. | 5. Cover and cook until the water is gone, and then continue to cook until the bacon cubes are golden brown and crispy, approximately 8 to 10 minutes. | 6. Remove the salt pork from the pan and set aside. | 7. In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. | 8. Brown the chicken pieces on each side until golden, working in batches if necessary to not overcrowd the pan. | 9. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven. | 10. Add the mushrooms to the same pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. | 11. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use. | 12. Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. | 13. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. | 14. Cover and refrigerate overnight. | 15. The next day, preheat the oven to 325 degrees F. | 16. Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally. | 17. Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. | 18. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. | 19. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes. | 20. Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. | 21. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken leg	4			3880.5421	3.0827	296.8433	289.2273
kosher salt				151.3	0.0	33.66	0.85
black pepper			ground	-	-	-	-
purpose flour	1/4 - 1/2	cup		151.3	0.0	33.66	0.85
water	2	tablespoons		0.0	0.0	0.0	0.0
slab bacon	6	ounces	cubed	151.3	0.0	33.66	0.85
white pearl onion	30		blanched peeled	151.3	0.0	33.66	0.85
button mushroom	8	ounces		151.3	0.0	33.66	0.85
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
red wine	2	bottles		-	-	-	-
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
onion	1		quartered	44.0	10.274000000000001	1.21	0.11
celery	2	stalks	quartered	20.48	3.8016	0.8832	0.2176
carrot	2		quartered	50.02	11.6876	1.1346	0.2928
garlic clove	5		crushed	151.3	0.0	33.66	0.85
thyme	6	sprigs		-	-	-	-
bay leaf	1			-	-	-	-
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.