Chicken Saute With Red Wine
|Thickly sliced bacon||1⁄2 Pound, cut crosswise into 1/4-inch strips|
|Pearl onions||24 , peeled (Uniform-Size)|
|Butter||2 Tablespoon (1/4 Stick, At Room Temperature)|
|Mushrooms||1⁄2 Pound, quartered|
|Freshly ground pepper||To Taste|
|Chicken||3 1⁄2 Pound, cut into 9 pieces|
|All purpose flour||4 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Dry red wine||2 Cup (32 tbs)|
|Chicken stock||1 1⁄3 Cup (21.33 tbs)|
Cook bacon in heavy large skillet over medium-low heat until fat begins to render.
Increase heat to medium high, add onions and saute until bacon is brown.
Transfer bacon to paper towels using slotted spoon.
Continue to saute onions, turning carefully, until browned on all sides, about 5 more minutes.
Transfer onions to paper towels.
Discard all but 1 tablespoon fat from skillet.
Add 1 tablespoon butter and melt over medium heat.
Add mushrooms and salt and pepper and brown lightly.
Transfer to paper towels using slotted spoon.
Pat chicken dry.
Sprinkle lightly on all sides with salt and pepper.
Melt 1 tablespoon butter in same skillet over medium-high heat.
Add chicken pieces (in batches if necessary) and brown thoroughly on all sides; do not crowd.
Return legs, thighs and onions to skillet.
Scatter mushrooms over top.
Arrange breast and wing pieces over mushrooms.
Pour juices remaining on plate over chicken.
Reduce heat to low, cover and cook gently until breast pieces are tender when pierced.