- Rating:
- Servings:
- 4 (10 ounce servings)
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 4 Chicken Thighs rinsed and patted dry
- 4 Chicken Legs rinsed and patted dry
- 1 bottle Cabernet Sauvignon
- 1/2 teaspoon Organic Grinders (use Garlic and Herb Sea Salt)
- 1/2 teaspoon Organic Grinders (use Rainbow Peppercorn)
- 3 tablespoons Extra Virgin Olive Oil
- 8 ounces Cured Salt Pork cubed
- 1 Perfect Sweet Onions diced small
- 8 cloves Peeled Garlic minced
- 10 Pearl Onions (use White Pearl Onions) peeled
- 2 ½ ounce packages Dried Porcini Mushrooms reconstituted
- 1 package Sweet Baby Carrots halved
- 3 tablespoons All-Purpose Flour
- 1 tablespoon Tomato Paste
- 2 tablespoons Brandy
- 3 Bay Leaves
- 5 sprigs Thyme
Directions
Place chicken pieces in a bowl and cover with the red wine. Cover the bowl and refrigerate the chicken overnight.
Preheat the oven to 325ºF.
In a Dutch oven, heat the olive oil and cook the salt pork until crispy, about 25 minutes. Keep an eye on this, as you may need to add olive oil as it cooks. Remove and discard the salt pork. Remove the chicken from the wine and pat it dry. Do not throw away the wine. Season the chicken on all sides with the grinders. Sear the chicken in the hot oil and transfer to a plate. Add the onion to the pot and cook it until translucent. Add the garlic and cook for 30 seconds. Next add the pearl onions, mushrooms and carrots and cook for 5 minutes. Add the flour all at once and stir in the tomato paste. Cook for 3 minutes and add the brandy. Return the chicken to the pot, add the herbs and bay leaves and pour in the red wine. Bring to a boil, cover and place it in the oven. Cook for 1 hour or until the chicken reaches an internal temperature of 165ºF. Remove from the oven, discard the herbs and bay leaves and serve.
Note:
This is a good hearty meal for a cold Christmas night.
