What You Need:
Pasture Raised Chicken, quartered, 3 pounds
Butter, 2 Tbs
Olive Oil, 1 Tbs
Garlic Cloves, crushed, 3 each
Sachet of Peppercorn, Bay Leaf, Thyme, Parsley Stems, 1 each
Local Mushrooms, 6 ounces
Local Mushrooms, 6 ounces
Bacon Lardons, 5 ounces
Spanish Onion, diced, 4 ounces
Burgundy Wine, 3 cups
Cognac, 3 Tbs
Chicken Stock, 2 quarts
Softened Butter, 3 Tbs
Tomato, concasse, 1/2 cup
Softened Butter, 3 Tbs
Tomato, concasse, 1/2 cup
Carrots, large dice, 1/4 cup
Celery, small dice, 1/4 cup
Red Beets, small dice, 1/4 cup
Yukon Gold Potatoes, quartered, 1 pound
How You Make It:
1. Pat the chicken dry and in a heavy bottom pot, brown the chicken in the olive oil and 2 Tbs of the butter over medium heat.
How You Make It:
1. Pat the chicken dry and in a heavy bottom pot, brown the chicken in the olive oil and 2 Tbs of the butter over medium heat.
2. Remove the chicken and add the bacon lardons, cook until slightly browned, then add the onions, and the mushrooms and cook for 5 minutes.
3. Add the celery and carrots. Turn the heat down to sweat the vegetables until they are tender.
4. Pour off the bacon fat and deglaze the pan with the cognac and red wine.
5. Add the chicken back to the pot, and add the beets, tomato, and chicken stock.
6. Return the heat to medium, add the sachet and cover the pot.
7. Cook until the chicken is tender (about 45 minutes). Remove the sachet 1/2 way through the cooking and add the potatoes.
8. When the chicken is tender, remove and set aside.
9. Strain the sauce into a sauce pot, placing the vegetables, potatoes and chicken together on a presentation dish - cover the chicken loosely to keep warm while finishing the sauce.
10. Reduce the sauce by 1/2, and whisk in the softened butter to add body to the sauce. Pour the sauce over the chicken and serve.
