Chicken with Red Wine Sauce Best, Albeit More Complicated Method

Name: Chicken with Red Wine Sauce Best, Albeit More Complicated Method
Cuisine: France
Ingredients: 1 cup [250 ml] full-bodied red wine (see for information about cooking wines); 1 clove garlic, crushed; 1 onion, sliced thin; 1 carrot, peeled and sliced thin; 1 bay leaf; 3 sprigs thyme; 2 reserved livers from the chickens; 2 reserved livers from the chickens; 4 tablespoons unsalted butter; 1 tablespoon Cognac (optional); 2 tablespoons finely chopped parsley; salt; pepper; 3 tablespoons butter; 3 cups [750 ml] red wine chicken broth made by substituting red wine for the water in the brown chicken broth recipe; 3 cups [750 ml] red wine chicken broth made by substituting red wine for the water in the brown chicken broth recipe; 3 cups [750 ml] red wine chicken broth made by substituting red wine for the water in the brown chicken broth recipe; 3 cups [750 ml] red wine chicken broth made by substituting red wine for the water in the brown chicken broth recipe; 1 pint [335 g] pearl onions, peeled; ½ pound [225 g] small cremini mushrooms or regular white cultivated mushrooms or larger mushrooms, quartered; ½ pound [225 g] small cremini mushrooms or regular white cultivated mushrooms or larger mushrooms, quartered; ½ pound [225 g] small cremini mushrooms or regular white cultivated mushrooms or larger mushrooms, quartered; 5 pound [225 g] bacon, preferably slab, cut into about 1-by-4-inch [2.5 by .5 cm] strips (lardons), gently cooked in a sauté pan until barely crisp, about 8 minutes, and drained on a paper towel; 1 teaspoon red wine vinegar or more to taste

Preparation info

Makes
8
Main-Course Servings

Difficulty
Complex

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Because the chicken in this dish is simmered only long enough to cook through (to an internal temperature of about 140°F[60°C]; see “Poulet Paranoia,”), a raw marinade will impart an unpleasant taste of alcohol to the flesh that short cooking won’t eliminate. While it’s not essential, it is best to cook the wine and aromatic vegetables long enough to cook the alcohol out of the wine before using the mixture to marinate the chicken.

Ingredients

Europe
France
Main course
Mediterranean