Chicken with Chanterelles and Pearl Onions
Total Time
1 hour and 45 minutes
Prep Time
15 minutes
Cook Time
1 hour and 30 minutes
Rating
4.5 out of 5 stars
(200)
Ingredients
4 servings
- 1 chicken (3 1/2 pounds), cut into 8 pieces, skin on
- Salt and freshly ground black pepper
- 2 medium onions, cut into 1/8-inch-thick slices
- 2 cloves garlic, peeled and slightly crushed
- 40 sprigs fresh thyme, 3 to 4 bunches
- 2 dried bay leaves
- 2 sprigs fresh rosemary
- 2 cups Riesling wine
- 1 1/2 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
- 3 tablespoons unsalted butter
- 5 ounces red pearl onions, peeled and halved (about 1 cup)
- 1/2 pound fresh wild mushrooms, such as chanterelle, cleaned, trimmed, and cut into 1-inch pieces
- 1/4 cup Madeira wine
- 5 teaspoons grainy mustard
- 10 strips best-quality bacon
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Preparation
Step 1
Heat oven to 300 degrees. Sprinkle chicken pieces with salt and pepper.
Step 2
Spread a third of the onion slices and all the garlic in the bottom of a 7-quart ovenproof casserole or Dutch oven. Scatter 5 sprigs thyme, 1 bay leaf, and 1 rosemary sprig over the onion layer. Lay half the chicken pieces on top of the herb layer.
Step 3
Repeat with another third of the onion slices, the same amounts of each of the herbs as before, and the remaining chicken pieces; finish with a layer of all the remaining onion slices. Pour Riesling and chicken stock over onions and chicken. Cover casserole, and place in the oven to cook until chicken is tender, about 1 hour and 15 minutes.
Step 4
Remove chicken pieces from casserole, and let sit until cool enough to handle. Remove skin from chicken; cut each breast piece in half. Spread each chicken piece with 1/2 teaspoon mustard, season with salt and pepper, and top with sprigs of thyme. Set aside. With a ladle, remove about 1 cup of the chicken cooking liquid from casserole, straining it into a shallow bowl or fat separator; set aside to separate.
Step 5
Melt butter in a large skillet over medium heat. Add pearl onions, and season with salt and pepper. Cook, shaking skillet often, until mushrooms soften and turn golden brown, 3 to 4 minutes. Add mushrooms, and season again with salt and pepper. Cook, shaking skillet often, until mushrooms soften and release their juice, 3 to 5 minutes. Cook until juice has evaporated, about 2 minutes. Add 2 tablespoons Madeira to skillet, and cook until evaporated, about 1 minute. Transfer mixture to a bowl, and set aside.
Step 6
Return skillet to medium heat. Arrange 5 bacon strips in a single layer in skillet. Cook until bacon renders most of its fat and is golden brown. Place a piece of chicken on each piece of bacon and, using tongs, wrap chicken in bacon in a more or less haphazard way. Do not worry if chicken unwraps; it can be easily rewrapped before serving. Remove chicken from skillet, place on a platter, and cover with foil to keep warm. Drain fat from skillet. Repeat with remaining bacon and chicken.
Step 7
Add reserved cooked mushrooms and onions and all the chicken to skillet. Add remaining 2 tablespoons Madeira and the reserved chicken cooking liquid, skimmed of fat. Cook until chicken and vegetables are hot. Serve.
Step 8
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Chef's notes
Chanterelles and baby red onions sautéed in butter with a glug of sherry are highly recommended and can be served on their own as a side dish.
Ensure the chicken is cooked thoroughly until tender.
The dish can be prepared a day ahead and reheated before serving.
