1chickencut in eighths. (about 4 pounds, see note)
salt, pepper
1/2pounecarrotscut in ½ inch pieces
1yellow onionsliced
1-2teaspoonsgarlicchopped
1/4cupcognac or brandyor brandy, I used Courvoisier
375mldry red wine1/2 bottle
10fresh thyme sprigs
2Tablespoonscornstarch dissolved in a little of the juice
1Tablespoontomato paste
1Tablespoonbutteror oil
1/2poundcremini mushroomsstems removed and halved or quartered
Instructions
Preheat the oven to 300 degrees F.
Cook the bacon on medium heat for 8 to 10 minutes, until lightly browned in a large oven-safe lidded pan. Remove the bacon to a plate with a slotted spoon.
Meanwhile, lay the chicken out on paper towels and pat dry if needed. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, increase the heat to medium high (a higher heat is important to brown the chicken well) and brown the chicken pieces in batches turning to brown evenly, about 5 minutes per side. Remove the chicken to a plate and continue to brown until all the chicken is done. Set aside.
Add the carrots, chopped onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Deglaze with the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven until the chicken is 165 F, about 45 minutes. Remove from the oven and place on top of the stove.
Remove the chicken and set aside.
Reduce the sauce by 1/3 and adjust salt. Stir cornstarch slurry and tomato paste into the sauce and cook until thickened.
While the sauce is reducing, in a medium saute pan, add the sunflower oil and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add the mushrooms and chicken back to the pot. Bring the stew to a simmer and cook until warmed through. Season to taste. Serve hot.
Notes
If feasible, avoid using the chicken wings and cut large breasts in half.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.