Chicken with Chanterelles and Pearl Onions As seen on Smitten Kitchen Bookmark recipe Print recipe Download recipe Share 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 onSalt and freshly ground black pepper2 medium onions, cut into 1/8-inch-thick slices2 cloves garlic, peeled and slightly crushed40 sprigs fresh thyme, 3 to 4 bunches2 dried bay leaves2 sprigs fresh rosemary2 cups Riesling wine1 1/2 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat3 tablespoons unsalted butter5 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 pieces1/4 cup Madeira wine5 teaspoons grainy mustard10 strips best-quality bacon Calories How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete 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. 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.
