Bier Meister Posted September 20, 2006 Share Posted September 20, 2006 (edited) 3 3 1/2 lb chickens (parted into 8's-> can buy em that way if you don't want to be the butcher) 6- 8 slices of bacon (small dice) 24 pearl onions 1 1/2 lb button mushrooms (sliced) 1 qt red wine 1 pt chicken stock sachet of: thyme, bay leaf, 4 crushed garlic cloves 2 oz of butter (softened) 2 oz of flour preheat over to 300. crisp the bacon in pot or pan. remove from pot or pan (but save). sear chicken. remove. boil pearl onions for 2-3 min. peel. saute oinions and mushrooms until brown. remove and save. pour off fat from pan. add wine and stock- bring to boil. add sachet. return chicken to pot/pan. bring back to a boil. cook covered in oven until done (30-40 min). again... lol... remove chicken (can hold it in low temp oven). on stove, bring liquid to boil. add mushrooms, onions, bacon. reduce liquid to 1 qt. mix the butter and flour in a bowl (called a beurre manie- uncooked roux). add just enough to thicken using a wisk. serve over chicken. edit: makes 12 servings...adjust accordingly. Edited September 20, 2006 by Bier Meister Quote Link to comment Share on other sites More sharing options...
Cunning Linguist Posted September 20, 2006 Share Posted September 20, 2006 One of my favorite dishes Thanks Bier! Quote Link to comment Share on other sites More sharing options...
Azazello1313 Posted September 20, 2006 Share Posted September 20, 2006 One of my favorite dishes Thanks Bier! you like-ah the coq, eh? Quote Link to comment Share on other sites More sharing options...
twiley Posted September 20, 2006 Share Posted September 20, 2006 3 3 1/2 lb chickens (parted into 8's-> can buy em that way if you don't want to be the butcher) 6- 8 slices of bacon (small dice) 24 pearl onions 1 1/2 lb button mushrooms (sliced) 1 qt red wine 1 pt chicken stock sachet of: thyme, bay leaf, 4 crushed garlic cloves 2 oz of butter (softened) 2 oz of flour preheat over to 300. crisp the bacon in pot or pan. remove from pot or pan (but save). sear chicken. remove. boil pearl onions for 2-3 min. peel. saute oinions and mushrooms until brown. remove and save. pour off fat from pan. add wine and stock- bring to boil. add sachet. return chicken to pot/pan. bring back to a boil. cook covered in oven until done (30-40 min). again... lol... remove chicken (can hold it in low temp oven). on stove, bring liquid to boil. add mushrooms, onions, bacon. reduce liquid to 1 qt. mix the butter and flour in a bowl (called a beurre manie- uncooked roux). add just enough to thicken using a wisk. serve over chicken. edit: makes 12 servings...adjust accordingly. Quote Link to comment Share on other sites More sharing options...
Sir Loins of Beef Posted September 20, 2006 Share Posted September 20, 2006 Dog gone it with this french cooking--we just shot a squirrel with a Benjamin pump-skinned it and then added to the pot--man that was good eatin-we did add a little shine funny how that tasted like almonds or was that licorice Quote Link to comment Share on other sites More sharing options...
twiley Posted September 23, 2006 Share Posted September 23, 2006 Awesome recipe Bier. Everyone enjoyed it! 1 Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted September 23, 2006 Share Posted September 23, 2006 Awesome recipe Bier. Everyone enjoyed it! Very Cool. I'll have to give it a try sometime. I made paella last night. Once again, way too much but was very good. We had a bottle of Rioja and a bottle of young Syrah. Neither was a perfect match but not bad. Quote Link to comment Share on other sites More sharing options...
Cunning Linguist Posted September 23, 2006 Share Posted September 23, 2006 I made it this week also and it was really great. Thanks Bier Oh, and AZ... My wife says it tastes like chicken Quote Link to comment Share on other sites More sharing options...
Czarina Posted September 23, 2006 Share Posted September 23, 2006 So is this an "any red you have laying around the house" sort of thing? What sort of red are you using for your vin? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted September 24, 2006 Author Share Posted September 24, 2006 So is this an "any red you have laying around the house" sort of thing? What sort of red are you using for your vin? i go with cheap burgundies. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 28, 2013 Author Share Posted March 28, 2013 ^^ Quote Link to comment Share on other sites More sharing options...
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