Ingredients
Instructions
- 1 Put flour in re-sealable bag. Place 6 chicken thighs at a time in bag and shake to coat pieces.
- 2 Heat 1 Tbsp (15 mL) of olive oil and 1 Tbsp (15 mL) of butter in large frying pan and brown chicken pieces on medium-high heat, about 6 at a time, on each side. It’s best to not put too many in at a time as the chicken will not brown as well.
- 3 Place browned chicken pieces on plate. Repeat until all chicken is browned.
- 4 Put remaining olive oil and butter in a large pot and heat on medium.
- 5 Slice bacon into about 1 inch (2.5 cm) pieces and brown until crispy in pot. Remove bacon from pot and add to plate of chicken.
- 6 Add carrots, celery, garlic, pearl onions, and mushrooms. Sprinkle vegetables with a little sea salt and fresh ground pepper. The salt will make the vegetables sweat and help them caramelize. Sauté until softened and slightly browned or caramelized.
- 7 Add cognac and continue to sauté for a couple of minutes.
- 8 Add white wine to pot and bring to a gentle boil over medium low heat for about 4 minutes.
- 9 Add chicken broth, spices, chicken and bacon and mix chicken in with vegetables. Cook covered on medium heat for about 40 minutes.
- 10 Take off lid and cook an additional roughly 10 to 15 minutes to reduce liquid and until chicken is thoroughly cooked and a meat thermometer inserted into the chicken registers 165°F (74°C).
- 11 Remove sprigs of thyme, parsley and bay leaves before serving.