The response to this recipe by my husband was, “Marrying you was the best decision I ever made!”
I don’t think this needs needs any further commentary.❤💓❤ (Recipe from My Paris Kitchen by David Lebovitz)
1 bottle of fruity red wine
1 onion, peeled and sliced
1 carrot, peeled and sliced
sea salt or kosher salt
1 teaspoon freshly ground pepper
1/8 teaspoon ground cloves
2 bay leaves
10 sprigs thyme [I did not have sprigs do threw in a generous dash of dried thyme]
1 large chicken, cut into 8 pieces, (2 legs, 2 thighs, 2 breasts)
3 tablespoons olive oil
2 tablespoons unsalted butter
1 1/2 cups diced thick cut smoked bacon [ I used cured ham in the same amount]
8 ounces (230 g) large mushrooms
1 tablespoon all purpose flour
16 peeled Pearl onions ( I couldn´t find pearl onions so I bought small French onions.)
3/4 cup water
1 tablespoon red wine vinegar
1 1/2 tablespoons unsweetened cocoa powder
In a large baking pan or roasting pan (or a large bowl) mix the wine, onion, carrot, 1 teaspoon of salt, pepper, cloves, bay leaves and thyme.
Add the chicken pieces and press down to submerge.
Marinate in the refrigerator for 1 to days, turning the pieces over once or twice during that time.
Heat 2 tablespoons of the olive oil and 1 tablespoon of the butter in a large pot over medium heat. Cook the chicken pieces in a single layer until dark brown on one side, about 5 minutes. Turn and cook 5 minutes more. If the pieces don’t fit in one layer with some space around them, cook them in batches. Transfer to a plate as they are done.
Add the drained vegetables and herbs from the pan to the pot and cook until vegetables are tender. Stir the flour into the vegetables. Add the chicken back into the pot along with the strained wine, which should come almost to the top of the chicken pieces. If not, add a bit of water or some more red wine. Cover and let simmer over medium heat for 1 hour.
While the chicken is cooking, heat the remaining tablespoon of oil and 1 tablespoin of butter in a saucepan when the butter is melted, add the onions, season with salt and cook until browned, about 12 minutes. Pour the water into the saucepan along with the vinegar and season with more salt. Cover the pan and simmer for 40 minutes, until onions are tender. Add them to the chicken along with along with any cooking liquid.
In a small bowl, mix about 1/3 cup of cooking liquid in the pot with the cocoa powder. Stir it into the chicken, letting it mix into the sauce. Cook until everything is heated through. Remove thyme sprigs if you wish.
Happy Valentine’s Day!