1 large yellow onions, sliced
2 shallots, sliced
4 garlic cloves, crushed
3 springs parsley
5 springs thyme
1 bay leaf
2 bottles hearty red wine
1 3 ½ to 4 lb. chicken, cut into 8 pieces
Salt and freshly ground pepper
2 tbsp. butter
1 tbsp. olive oil
¼ lb. small white onions, peeled
3 slices bacon, cut into ¼ inch strips
½ lb. small button mushrooms
1 tbsp. flour
¼ c. brandy
1 c. chicken stock
2 tsp. unsweetened cocoa powder
To marinate the chicken, combine the onions, shallots, garlic, herbs and wine with the chicken pieces in a large bowl. Either cover the bowl with plastic wrap or transfer all ingredients into a large zip top bag. Refrigerate 24 to 48 hours.
Heat a large Dutch oven over medium high heat. Add the bacon to the pan and let cook 5 minutes or until crispy, add the onions and mushrooms, cook 4 minutes. Remove from pan with slotted spoon and set aside.
Add the butter and the olive oil. Remove the chicken from the marinade, strain the marinade and set aside. Briefly pat the chicken dry before adding it to the pan, skin side down. Let the chicken cook 4 minutes or until the skin is crispy, do not overcrowd the pan, cook the chicken in batches if you must. Turn the chicken over and brown the other side. Remove the chicken from the pan and pour off all but 2 tbsp. of fat. Turn the heat to medium and whisk in the flour, cook for 2 minutes. Add the brandy and continue whisking. Stir in the strained marinade and scrape up any browned bits on the bottom of the pan. Add the chicken back into the pan, add the chicken stock and bring to a boil. Reduce heat to medium-low and let simmer, covered, about 40 minutes or until the chicken is completely cooked.
Once the chicken has cooked, remove it from the sauce. To finish the sauce, place the cocoa in a small bowl with about ½ cup of the sauce, mix thoroughly. Add the cocoa mixture to the wine sauce, bring to a boil and reduce sauce to 2 cups. Return the chicken to the pan, along with the bacon, onions and mushrooms. And let heat through. Serve with new potatoes or buttered noodles.
Serves 4.
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