Categories: Chicken

Ingredients

• 2 lbs bone-in chicken breasts
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 1/2 oz salt-pork fat
• 2 tbsp butter
• 6 pearl onions, peeled
• 1/4 lb whole mushrooms, with stems trimmed
• 2 tbsp flour
• 1 garlic clove, crushed
• 1 bottle of Beaujolais wine
• 2 sprigs Thyme
• 2 sprigs Parsley
• 2 bay leaves
• 1 to 1 1/2 cups chicken stock

Directions

1. Season chicken with salt and pepper; set aside,

2. Cut the pork fat into 1/2-inch cubes and place in a small skillet. Cover with cold water and bring to a simmer over medium heat, then reduce heat and simmer for 5 minutes. Drain and pat cubes dry with paper towels.

3. Preheat oven to 350. In a large ovenproof pan, heat butter, pork fat and pearl onions over medium-high heat on the stove top. When onions are golden brown, remove them and pork fat with slotted spoon; set aside.

4. In the same butter, cook the mushrooms over high until slightly brown. Remove with slotted spoon and set aside with onions.

5. Saute the chicken in the same plan, over high heat, about 2 minutes on each side, until brown. Sprinkle the chicken with flour and place uncovered in oven for 5 minutes.

6. Remove chicken from over and reduce heat to 250. Add the garlic to the chicken and stir 1 minute. Return to stove stop, add wine and bring to a boil, stirring constantly. Add herbs, onions, pork fat and mushrooms. Add stock, if necessary, to cover the meat. Cover the pan and back in oven for 1 1/2 hrs.

7. Remove from oven, place chicken in serving dish and strain sauce to remove vegetables. Discard herbs; set aside. Taste sauce; adding salt and pepper to taste. Serve the chicken with sauce and vegetables poured over it, along with potatoes or rice.

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