Ingredients

2 chicken, legs, from 3 to 4 pound chicken, cut in half

¼ cup brandy

¾ cup red wine

3 cups roasted chicken, stock

1 ½ cups veal, stock

4 slices bacon

8 fingerling potato

8 pearl onion, peeled

10 white mushroom

4 baby carrot, peeled, scrubbed and left whole

2 parsnip, peeled, scrubbed and left whole

2 sprigs fresh thyme

2 garlic, cloves, to taste

4 tablespoons butter, (optional)

salt, and, freshly ground black pepper

tomato, diced for garnish

onion, green, sliced for garnish

parsley, chiffonade for garnish

Directions

1. Preheat oven to 425 degrees F.

2. Split the chicken legs in two pieces. Sear chicken with the skin side down in a hot, deep fry pan with ovenproof handles. When chicken pieces are golden brown, remove from the pan. Deglaze pan with brandy and wine. Add the potatoes, pearl onions, mushrooms, carrots, parsnips, thyme and garlic. Add enough stock to cover the vegetables. Return chicken pieces to the pan, skin side up. Chicken pieces should just sit on top of the vegetables and not totally immersed in the stock. Layer bacon slices over chicken pieces. Cook uncovered in a 425 degree F. oven for 45 minutes to one hour or until chicken is cooked through. Check bacon often to make sure it doesn’t burn.

3. Remove chicken from pan and keep warm. On the stovetop, over high heat, reduce sauce to desired consistency. Whisk in cold butter if desired and season to taste.

4. Garnish with tomatoes, green onion and parsley.

See more: Slow Cook, Pork, Dinner, European, Main, Party Favourites

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