8ozslab bacon julienned in 1 x ¼ inch strips (Lardoons)
3poundold rooster or stewing henalas, in modern times, we must settle for a fryer, cut into 8 pieces
3tablespoonsbutter
3tablespoonsolive oil
1clovegarlic
Salt and pepper
16pearl onions browned and braised in butter
12small mushroom caps sautéed in butter reserved
1bay leaf
4sprigs thyme
4cupsZinfandel or Syrahyoung good table wine
1½cupschicken stock
Instructions
Blanch lardoons for five minutes in water, rinse, and pat dry. Pan fry and reserve the pork fat.
Season the chicken. In the same pan used to fry the lardoons, brown the chicken four minutes per side. Good color will yield a better looking sauce. Add a little oil if necessary.
Add garlic and brown lightly.
Deglaze with wine, scraping pan with wooden spoon.
Add stock, thyme and bay leaf. Cover. Cook in 300 degree oven for 35 minutes until tender.
To make sauce (and this dish is all about the sauce), remove chicken to warm serving platter. Top with warmed lardoons, onions, and mushrooms.
Degrease braising liquid. Reduce by one-third.
Mix 2 teaspoons softened butter with 2 teaspoons flour. Mix to form beurre manie (equal parts flour and butter kneaded together). Whisk beurre manie into sauce.
Add chicken and garnish into sauce to baste.
Serve with chopped parsley crusty bread and a couple of glasses of red wine.