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2 tablespoons olive oil
In a heavy kettle, heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chicken pieces, seasoned with salt and pepper, in batches, turning them once, for 8 to 10 minutes, or until they are browned. Transfer the chicken pieces as they are browned to a plate and keep them warm, covered.
Place the shallot, onions, carrots, pearl onions, bay leaf, and thyme in a crockpot. Place the browned chicken on top of the vegetables. Combine the cognac, white wine and 1-3/4 cup of chicken broth and add to the crockpot. Cover and cook on low for 5 hours or until chicken is tender. Turn control to high and add the mushrooms.
Dissolve the cornstarch in the remaining 1/4 cup chicken stock. Stir into the mixture. Cover and cook for 20 minutes more, or until sauce is thickened, stirring once.
Transfer the chicken to a plate, and keep warm. Discard the bay leaf, and season the sauce with freshly ground nutmeg and salt and pepper to taste. Serve warm.
Poster's Notes:
Posted by Anne Kapiloff, Z'L
Nutritional Info Per Serving: N/A
3 pound chicken pieces, rinsed and patted dry
1/3 cup finely chopped shallot
1/3 cup finely chopped onion
2 carrots, quartered lengthwise and cut crosswise into 1/4" pieces (about 1/2 cup)
1/2 pound pearl onions, blanched in boiling water for 3 minutes, drained, and peeled
1 bay leaf
3/4 teaspoon dried thyme, crumbled
2 tablespoons cognac
1 cup dry white wine
2 cups chicken broth
1/4 pound shiitake mushrooms, stems discarded and caps sliced thin
1/4 cup cornstarch
Freshly ground nutmeg to taste
I found this recipe in some reference I saved and it is the only one that does not have bacon or ham in it. Since I do not have a crockpot I was once told I could do the cooking in a slow oven at 200°F to approximate the crockpot. Hope this is correct, since the recipe sounds very good.