Recipe By : Miriam P. Posvolsky
Serving Size : 8 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 lb Chickens (2) -- cut into 8 parts
2 c Chicken stock
1 Onion -- chopped
2 cl Garlic -- minced
2 c Red wine
1/2 c Dry Madeira wine
1/2 lb Prunes -- pitted
2 tb Butter
2 tb Sugar
20 Pearl onions
1/2 lb Bacon -- diced
1 Bay leaf
1/4 ts Thyme
1/4 ts Rosemary
Salt and pepper -- to taste
2 tb Oil
Marinade:
2 c White wine
1/2 Onion -- chopped
1 cl Garlic -- minced
Thyme and pepper
Roux:
2 tb Butter
2 tb Flour
Marinate chicken pieces overnight.
Cook peeled pearl onions in 2 tb butter and sugar plus 4 tb water.
Simmer until almost dry then shake the pan often to caramelize evenly.
Soak prunes in Madeira overnight.
Cook bacon until golden brown. Drain in paper towels. Discard fat.
Cook chopped onions in 2 tb butter until soft.Add garlic, cook 1
minute and turn off heat.
Brown chicken pieces in 2 tb oil in skillet where bacon was cooked,
place legs and thighs first, transferring pieces to pan with onions
as they brown. Season with salt and herbs. Turn heat on and add 1 cup
broth, wine from marinade, red wine, and Madeira where prunes have
soaked. Simmer legs and thighs 15 minutes while you brown the rest of
the chicken. Transfer browned pieces to the pot with the legs and
thighs. Simmer all for 45 minutes longer.
Transfer chicken pieces to an ovenproof dish and keep it in warm oven
200 F while you finish the sauce. Strain sauce.
Make a roux with the butter and flour. Stir in sauce, 1 tb Port or
Madeira. Add prunes and pearl onions, boil 1 minute. Pour over
chicken. Sprinkle bacon on top. Serve at once.
