This recipe was an experiment and I did not have a lot of confidence in it until I took the first bite. Delicious! Absolutely delicious! You are going to love it. As I write this, the scent of this savory dish still lingers in the house. If I don’t write it now, I won’t remember it and it will be gone forever. So, here it is…
- 1/2 pound of bacon
- 2 pounds of mushrooms, sliced
- 1 large white onion
- 3 tablespoons garlic
- Two 4-5 pound whole chickens cut up, or about 4 pounds of chicken cut up.
- 1 cup of flour
- 1 tablespoon salt
- 1 teaspoon pepper
- 1/2 cup olive oil
- 3 large sprigs rosemary
- Several sprigs of thyme
- 1 1/2 cup white wine
- 1/3 cup flour
- 4 tablespoons of butter
PREHEAT oven to 325 degrees.
1. Fry the bacon in a skillet. After it is browned well on both sides, remove the bacon to a saucer and set aside.
2. Slice the onions and mushrooms.
3. Add the onions and mushrooms to the skillet that you fried the bacon in, turning them over a few times to coat them well.
4. Cook the onions and mushrooms in the bacon grease until the mushrooms start to brown and the onions are translucent.
5. Add the three tablespoons of garlic to the onion and mushroom mixture. Stir and cook for another couple of minutes. Pour into a large bowl and set aside.
6. In the same skillet, add 1/2 cup of olive oil. Do not clean the skillet first. If there is some bacon grease still in the pan, so much the better!
7. Combine the 1 cup of flour, 1 tablespoon salt, and 1 teaspoon pepper into a large bowl and mix.
8. Dredge (drag it through on both sides!) the chicken pieces in the flour, starting with the largest pieces – the breasts. Brown the chicken on both sides in the skillet. As the chicken browns, place it in the bottom of a large Dutch Oven (I sprayed mine with a little non-stick cooking spray first). Continue browning the chicken and stack it into the Dutch Oven – being sure to put the larger breast pieces at the bottom of the Dutch Oven.
9. Once all of the chicken has been browned and added to the Dutch Oven, pour the mushroom, onion, garlic mixture over the top of the chicken. Top with the bacon, cut up into bite-sized pieces. Set aside skillet – saving the oil mixture that the chicken was cooked in.
10. Tie a piece of kitchen string around the rosemary and thyme, tying it tight and creating a “bouquet garni” (sounds like bouquet garn yeah) – a fancy schmanzy French term for some herbs with a string tied around it. If you want, you can strip the leaves off of the thyme and rosemary, chop them up, and add them to the dish instead. It is a lot easier to just tie a string around them and drop them up. You will still get the delicious flavor and it is a time saver! Add to your dish, pushing it down into the mixture just a bit.
11. Add 1 1/2 cups of white wine. Here is the part where most cooks say use a “good white wine” but I don’t like wine so that is lost on me. Honestly, I think any wine will do. I used Holland House cooking wine and I’m sure that does not qualify for a good drinking wine. Ha!13. Bring the dish to a boil on top of the stove. Let it boil for 3-4 minutes.
14. Put a lid on the Dutch Oven and cook at 325 degrees for one hour (the biggest pieces of chicken should be heated through to a temperature of 165 degrees – I use a handy digital thermometer for this). If they are not fully cooked, cook at ten minute intervals until the temperature of the largest chicken measures 165 degrees).
15. Remove the Dutch Oven from the oven. Remove the rosemary and thyme bundle and discard it. Remove the chicken from Dutch Oven and place it all on a large platter. Leave the mushrooms and onions mixture in the Dutch Oven.
16. Make a “roux” (whooeee! and yet another fancy French term – sounds like “roo”) by adding 1/3 of a cup of flour and 4 tablespoons of room temperature butter to a bowl. Using a fork, mash the butter into the flour until the flour has all been absorbed and the combination is kind of lumpy.
17. Add 1 cup of milk to the skillet that you cooked the chicken in. Heat till near boiling. As the mixture heats up, add the flour/butter clumps in a few at a time, stirring well.
You should now have a mixture that looks like very thick gravy. Add this to your mushrooms and onion mixture, stir well, and bring to close to a boil. Turn off heat as soon as it nears boiling. Serve this delicious gravy mixture over your chicken!
This recipe requires quite a few steps, but it is so delicious that you will be glad you took the time to make it. It would be great served with mashed potatoes or a simple salad. I served mine with a very large serving of grape tomatoes. Yummy!
Makes 8 servings.