2 tbsp. olive oil
6 slices bacon, chopped into small pieces
4 chicken breasts, pounded down a little and cut into 2-3 pieces
Salt and pepper
3-4 carrots, chopped diagonally into 1-inch pieces
1 onion, chopped
1 clove garlic, chopped
1/4 cup Brandy or Cognac
1/2 bottle red wine
1 cup chicken broth
10 fresh Thyme sprigs
2 tbsp. butter, at room temperature, divided
1 1/2 tbsp. flour
A handful of pearl onions
A handful of cremini mushrooms, stems removed and sliced
Preheat oven to 250 F. In a cast iron pot cook bacon. Remove with a slotted spoon and set aside. In the same pot brown chicken. Set aside. Next, cook carrots and onion in that same pot for 10 minutes on medium-low. Add the garlic and cook for another minute. Add the brandy and put the bacon, chicken, and any juices that collected into the pot. Add the wine, chicken broth, and thyme, and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30-40 minutes. Remove from oven and place back on stove.
Mash 1 tbsp. of butter with the flour and stir into the stew. Add the pearl onions. In a small fry pan, add the remaining 1 tbsp. of butter and cook the mushrooms over medium-low heat for 5-10 minutes. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste and serve.
I served this dish with mashed potatoes and a side of green beans. Prior to this meal we enjoyed a baguette with Beaufort and Délice de bourgogne cheeses!