-
1
In a large ceramic or glass bowl, combine the chicken with the wine, chopped onions, carrots, Cognac, olive oil, garlic, peppercorns and 1 teaspoon of salt.
-
2
Cover and refrigerate for 1 day.
-
3
Preheat the oven to 350 Drain the chicken and vegetables in a colander; reserve the liquid.
-
4
Separate the chicken and vegetables and pat dry with paper towels; discard the peppercorns.
-
5
In a heatproof bowl, soak the porcini in the boiling water for 15 minutes; drain in a sieve and rinse under cold running water.
-
6
In a large casserole, cook the bacon over moderate heat, stirring often, until lightly browned, about 7 minutes.
-
7
Using a slotted spoon, transfer the bacon to a small bowl.
-
8
Season the chicken with salt and pepper.
-
9
Add the chicken to the casserole in batches and cook until browned all over.
-
10
Transfer the chicken to a platter.
-
11
Add the reserved vegetables to the casserole and cook, stirring, until lightly browned, about 5 minutes.
-
12
Return the chicken to the casserole and sprinkle it with 1/4 cup of the flour.
-
13
Bake the chicken for 10 minutes, or until the flour has browned.
-
14
Add the stock, the reserved marinade and the porcini to the casserole, cover and bring to a boil.
-
15
Reduce the oven temperature to 300 and bake the chicken for about 50 minutes, or until cooked through.
-
16
Meanwhile, blanch the pearl onions in boiling water for 1 minute, then drain.
-
17
Peel the onions.
-
18
In a saucepan, combine the onions with 1 1/2 tablespoons of the butter, the sugar and 1/2 teaspoon of salt.
-
19
Add water just to cover and boil over moderately high heat, shaking the pan, until the water has evaporated and the onions are lightly caramelized, 10 to 15 minutes.
-
20
In a large skillet, melt 1 1/2 tablespoons of the butter.
-
21
Add the white mushrooms, season with salt and pepper and cook over moderately high heat, stirring often, until lightly browned, about 10 minutes.
-
22
Transfer the chicken to a platter, cover and keep warm in a low oven.
-
23
Strain the cooking liquid into a medium saucepan and bring to a boil.
-
24
In a small bowl, blend the remaining 2 tablespoons of butter and 2 tablespoons of flour to a paste.
-
25
Skim the cooking liquid, then gradually whisk in the paste until the sauce is thick enough to coat the back of a spoon.
-
26
Whisk in the tomato paste and season with salt and pepper.
-
27
Stir the bacon, white mushrooms and pearl onions into the sauce and bring to a boil.
-
28
Spoon the sauce over the chicken and serve with the spaetzle.
