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What You Need:
(To serve 4)
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THE ONIONS
2 cups water
1 tablespoon butter
12 to 16 peeled white onions, about
1 inch in diameter
½ pound lean salt pork, cut into lardons, 1¼-inch strips ¼-inch in diameter
THE MUSHROOMS
2 tablespoons butter
2 tablespoons finely chopped shallots or scallions
½ pound fresh mushrooms, whole if small, quartered or sliced if large
THE CHICKEN
2½-to 3-pound frying chicken, cut up
¼ cup Cognac
Bouquet garni made of 4 parsley sprigs and 1 bay leaf, tied together
½ teaspoon dried thyme, crumbled
1 large garlic clove, finely chopped
2 cups red Burgundy or other dry red Wine
2 tablespoons flour
½ cup beef or chicken stock, fresh or canned
2 tablespoons finely chopped fresh parsley
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Translate this recipe:
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| How To Cook: |
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1. THE ONIONS (oignons glaces a brun): Preheat the oven to 350°. To remove excess saltiness, blanch the salt pork by simmering it in 2 cups of water for 5 minutes; drain on paper towels and pat dry. In a heavy 8- to 10-inch skillet, melt 1 tablespoon of butter over moderate heat, and in it brown the pork strips, stirring them or shaking the pan frequently, until they are crisp and golden. Remove them with a slotted spoon and set aside to drain on paper towels.
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2. Brown the onions in the rendered fat over moderately high heat, shaking the skillet occasionally to roll them around and color them as evenly as possible. Transfer the onions to a shallow baking dish large enough to hold them in one layer, and sprinkle them with a tablespoon or 2 of pork fat. Bake the onions uncovered, turning them once or twice, for 30 minutes, or until they are barely tender when pierced with the tip of a sharp knife. Remove from the oven, drain off fat, and set aside.
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3. THE MUSHROOMS: Melt 2 tablespoons of butter over moderate heat in another 8- to 10-inch enameled or stainless-steel skillet. When the foam subsides, cook the shallots, stirring constantly with a wooden spoon, for 30 seconds. Add the mushrooms and cook them with the shallots, stirring and turning them frequently, for 2 or 3 minutes. Add to the onions and set aside.
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4. THE CHICKEN: Preheat the oven to 350°. Wash the chicken quickly under cold running water and dry the pieces thoroughly with paper towels. Reheat the pork fat remaining in the first skillet, adding a few tablespoons of vegetable oil, if needed, to make a film of fat 1/8-inch deep. Brown the chicken, a few pieces at a time.
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5. Then pour off almost all of the fat from the skillet, add the Cognac and set it alight with a match; or warm the Cognac first in a small saucepan over low heat, ignite it with a match and pour it flaming over the chicken a little at a time, shaking the skillet back and forth until the flame dies. Transfer the chicken to a heavy 3- to 4-quart casserole, and add the browned pork, bouquet garni, thyme and garlic.
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6. Boil the wine briskly in a 1- to 1½-quart enameled or stainless-steel saucepan to reduce it to 1½ cups. With a wooden spoon, stir the flour into the glaze remaining in the skillet in which the chicken browned, scraping in any browned bits clinging to the bottom and sides of the pan. Pour the reduced wine into the skillet and stir in the stock. Over high heat, bring this sauce to a boil, stirring constantly, and cook it until thick and smooth. Strain through a fine sieve over the chicken.
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7. Bring the casserole to a boil over high heat, cover tightly, and place on the middle shelf of the oven. After 30 minutes, gently stir in the onions and mushrooms, and moisten them well with the sauce. Continue baking for another 10 to 15 minutes, or until the chicken is tender. Discard the bouquet garni. Taste and correct the seasoning of the sauce, then serve the chicken from the casserole, or arrange the pieces attractively on a deep heated platter, pour the sauce and vegetables over them and sprinkle with chopped parsley.
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