Ingredients
- 4 strips thick-cut backson, diced
- 3 pounds full chicken-cut into 8 pieces, seasoned with salt and pepper
- 2 cups sliced leeks
- 1 ½ baby carrots
- 8 ounces button mushrooms
- 1 tablespoon tomato paste
- 1 tablespoon minced garlic
- ½ cup brandy
- 2 cups dry white wine
- 2 cups low sodium chicken broth
- 1 cup frozen pearl onions
- 4 sprigs fresh thyme
- ½ stick unsalted butter
- 3 tablespoons flour
Directions
1. Saute bacon in a dutch oven over medium heat until crisp. Transfer to a paper towel-lined plate. Pour off all but one tablespoon drippings, increase heat to medium-high, and brown chicken in batches on all sides, about 10 minutes per batch; transfer to a plate. Pour off all but one tablespoon drippings and reduce heat to medium. |
2. Sweat leeks, carrots, and mushrooms in drippings until leeks are soft, about 5 minutes; stirring twice. Add tomato paste and garlic; cook 2 minutes. |
3. Off heat, deglaze with brandy, then return pot to burner and simmer until liquid is nearly evaporated. Add reserved chicken, wine, broth, onions, and thyme. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, 20 minutes. Mash butter and flour in a bowl, stir into stew, and simmer until thickened. Remove thyme before serving. Garnish with reserved bacon bits. Serve with Chive Mashed potatoes and parnips. |