- 4 whole chicken legs, skin on
- 1 bottle red wine
- 1 carrot, chopped
- 20 pearl onions, peeled
- 1 cup lardons
- 4 cups chicken stock
- 1 1/2 cups chopped mushrooms
- 4 sprigs thyme
- 1/4 cup flour
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 3 medium potatoes
- 1/4 cup butter
- 1/4 cup cream
- Salt and pepper to taste
Marinate the chicken legs in the red wine and chicken stock, for at least 2 hours. Marinating for longer will give the dish better flavor. If possible, 24 hours is optimal.
Remove the chicken from the marinade, setting aside the marinade for later. Pat the chicken dry with a paper towel.
Heat olive oil in a frying pan on high, and sear the chicken skin side down, until golden brown. Sear the other side for 4 minutes. Place the chicken in an oven-safe baking dish. Pour the marinade over the top.
Add the carrots, pearl onions, and thyme sprigs to the baking dish with the chicken. Cook for 2 1/4 hours at 275 F, or until tender. The size of the chicken will determine the final cook time.
While the chicken is in the oven, make the pommes purée. Peel the potatoes, and put in a pot of salted water and cook until very tender, almost falling apart. Yukon gold potatoes work best for this, however most potatoes will do. Once the potatoes are cooked, add the butter and cream. Whisk until smooth. Set aside.
Once the chicken is cooked, remove the chicken and the sprigs of thyme from the baking dish. In a pot, render the fat out of the lardons. The Bistro uses Niman Ranch uncured slab bacon, but most thick cut bacon will work.
While the lardons are cooking, add the mushrooms. Once the bacon fat has rendered out and the lardons start to brown, add the flour to make a roux.
Next, add the tomato paste to the roux. Add the braising liquid from the chicken to the roux and cook until the sauce just thickens.
Add salt and pepper to taste.
Finally, plate up the chicken on the pommes purée and pour the sauce generously over the top.