A French classic that is perfect for entertaining.
- 1 chicken, cut into 8 pieces
- 2 tbsp all purpose flour
- Salt and freshly ground black pepper
- 4 tbsp butter
- 4 oz (115g) pancetta, diced
- 1 carrot, diced
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- One 750ml bottle Pinot Noir
- ¼ cup brandy or Cognac
- 4 sprigs thyme
- 1 bay leaf
- 1 tbsp olive oil
- 1lb (450g) white boiling onions, peeled
- 1 tsp brown sugar
- 1 tsp red wine vinegar
- 8 oz (225g) small white mushrooms
- Large flameproof casserole
1. Sprinkle the chicken with 1 tbsp of the flour and season with salt and pepper. Melt 2 tbsp of the butter in a large flameproof casserole over medium heat. In batches, add the chicken and cook about 6 minutes, turning, until golden brown on all sides. Transfer to a plate.
2. Add the pancetta, carrot, celery, and garlic and cook about 5 minutes, until softened. Sprinkle in the remaining flour, stir well, and cook for 1 minute. Add the wine and brandy and bring to a boil, stirring up the browned bits in the pan. Return the chicken to the pan and add the thyme and bay leaf. Cover, reduce the heat to medium-low, and simmer about 30 minutes.
3. Meanwhile, melt the remaining butter with the oil in a frying pan over medium heat. Add the onions and cook about 6 minutes, until lightly browned. Stir in the sugar, vinegar, and 1 tbsp water. Add the onions and mushrooms to the chicken. Cook until the chicken is cooked through, about another 15 minutes.
4. Transfer the chicken and vegetables to a deep platter and keep warm. Discard the thyme and bay leaf. Skim off the fat from the surface of the sauce. Bring to a boil over high heat and cook for about 5 minutes, until the sauce thickens. Season with salt and pepper. Pour over the chicken and serve hot.