Cooking Instructions
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Step 1
Season
Bone-in, Skin-on Chicken Thighs (2.2 lb)
with
Sea Salt Flakes (1 Tbsp)
and
Freshly Ground Black Pepper (1 tsp)
. Sprinkle it with
All-Purpose Flour (1 Tbsp)
.
Step 2
Heat
Unsalted Butter (2 Tbsp)
and
Cooking Oil (1 oz)
in a large pan over medium heat. Brown chicken thighs on both sides. Remove from the pan and set aside.
Step 3
Add
Bacon (5.5 oz)
,
Yellow Onion (1)
,
Shallots (3)
,
Carrots (2/3 cup)
,
Celery (2/3 cup)
,
Brown Mushrooms (4 cups)
, and
Garlic (2 cloves)
to the pan, stir until browned. Add
Red Wine (1 1/4 cups)
and simmer until the liquid has reduced by half.
Step 4
Preheat oven to 180 degrees C (350 degrees F) steam roast.
Step 5
Add
Chicken Stock (2 cups)
and bring it back to a boil. Add
Pearl Onions (1 jar)
and
Fresh Thyme (1 sprig)
.
Step 6
Put chicken back into the pan, bring to a boil, then carefully transfer to a deep baking tray.
Step 7
Put baking tray onto shelf 2. Cook for 60-75 minutes.
Step 8
Allow it to cool slightly, then carefully remove chicken bones.
Step 9
To Serve, plate vegetables with sauce and top with chicken. Garnish with
Fresh Parsley (to taste)
.
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