-
1
Preheat oven to 350 degrees F.
-
2
In a large, heavy Dutch oven over high heat fry the bacon until crisp and all of the fat is rendered.
-
3
Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain.
-
4
Set aside and reserve.
-
5
Season the chicken pieces with the salt and pepper.
-
6
Brown the chicken pieces in the hot bacon fat, working in batches, if necessary, until golden on all sides.
-
7
Transfer the chicken pieces to a large plate or bowl and set aside.
-
8
Remove all but about 4 tablespoons of the bacon fat from the Dutch oven.
-
9
Reduce the heat to medium-high and add the chopped onion, pearl onions, shallots and garlic cloves to the Dutch oven and cook until soft, 5 to 6 minutes.
-
10
Add the mushrooms and cook for 7 minutes longer, or until they've released most of their liquid and have begun to brown.
-
11
Add the flour and tomato paste and cook, stirring constantly, for 1 minute.
-
12
Slowly add the wine and stock, stirring constantly.
-
13
Add the thyme, bay leaves reserved bacon and chicken.
-
14
Bring liquid to a boil, reduce the heat to medium, and cook the sauce at a gentle simmer for 15 minutes, until liquid is slightly thickened.
-
15
Bring the sauce to a boil and cover the pot.
-
16
Place in the oven and cook for about 1 1/2 hours, or until the chicken is very tender.
-
17
Transfer the chicken pieces to a serving dish and cover loosely to keep warm.
-
18
Return pot to medium-low heat.
-
19
Skim any fat from the surface of the cooking liquid and increase the heat to medium-high.
-
20
Add the heavy cream and cook until the sauce has thickened slightly and coats the back of a spoon, about 15 to 20 minutes.
-
21
Taste and adjust the seasoning if necessary.
-
22
Return the chicken to the Dutch oven and cook for a few minutes to heat through, then serve.
-
23
Serve with egg noodles and Braised Leeks.
-
24
Garnish with chopped parsley.
-
25
*This dish may be prepared 1 or 2 days in advance and then reheated slowly just before serving.
-
26
Using a sharp knife, trim most of the roots off the ends of the leeks, leaving enough so that the leek remains attached at the bottom.
-
27
Cut each leek lengthwise into halves or quarters, as desired.
-
28
Run leeks under cold running water, using fingers to loosen and remove any dirt or sand from between the leaves.
-
29
In a heavy skillet or saute pan that has a tight fitting lid, melt the butter over medium heat.
-
30
Add the leeks to the skillet with any water that is clinging to the leaves from washing them.
-
31
Cook the leeks, stirring occasionally, for 5 minutes.
-
32
Add the stock and thyme and lower the heat to medium-low.
-
33
Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender.
-
34
Season with salt and pepper and serve.
