 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 1/3 | tablespoons | flour unbleached | 1/3 | teaspoon | pepper, to taste | 2/3 | tablespoon | canola oil | 1/3 | medium | carrot,chopped | 1/3 | large | Onion chopped | 1/3 | stalk, large (11"-12" long) | celery, chopped | 1/3 | teaspoon, crumbled | bay leaf | 1/8 | teaspoon | thyme, dry, ground | 2/3 | fluid ounce | red wine | 1 1/8 | cans (10.75 oz) | chicken broth | 1 1/8 | large | mushrooms, chopped | 1 1/3 | large | pearl onions | 2/3 | thigh, bone and skin removed | Chicken thighs, meat only |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Season the chicken with salt pepper. Dust the chicken with flour. | | 2 | Heat 1 tablespoon of the oil in a wide, shallow pot over medium heat. Add the chicken and brown on all sides, about 2 minutes on each side. The oil should be hot enough to sear in the juices but not burn. Remove the chicken from the pan and drain off the excess fat. | | 3 | Turn the heat to medium-high and add the vegetables. Cook for 3 to 4 minutes, until they begin to soften. Turn up the heat and brown slightly. (This can be made ahead and kept in the refrigerator up to 3 days or frozen.) | | 4 | Add the bay leaf, thyme and red wine, and cook until the wine is almost completely evaporated. | | 5 | Put the seared chicken back in the pot and cover with stock. Bring to a simmer and cook, uncovered, for 1 1/2 hours. Do not let it boil rapidly. | | 6 | Strain the stew and retain the chicken and liquid. Discard the vegetables. Return the liquid to the pot and simmer to reduce its volume by half. | | 7 | Meanwhile, bring a small pot of salted water to a boil. Add the pearl onions and cook until tender, about 5 to 7 minutes. Drain and set aside. | | 8 | Heat the remaining tablespoon of oil in a small skillet over medium-high heat. Add the mushrooms, season them with salt and pepper and cook for 4 to 5 minutes. Remove from heat. | | 9 | Add the chicken, mushrooms and onions to the reduced liquid. | | 10 | Adjust the seasoning with a generous amount of salt and pepper. |
|
