Hi food lovers! I am back with a classic from the French cuisine which is very suitable for this season. I made this super delicious slow cooking stew a few days ago and I had to redo it again because I could not resist the "taste memory" that I kept getting. The combination of these simple ingredients is quite amazing. I hope you enjoy this inspiration and I am finally back with good quality photos using my new camera. ENJOY!
Serving 4 people
3 lbs chicken 5 to 6 pieces, with skin on
4 oz diced pancetta or diced bacon
salt and pepper for seasoning
1/2 lb. thick carrots diagonally cut into about 1-inch pieces
1 onion diced
2 cloves garlic minced
1/4 cup brandy
1/2 bottle dry red wine
1 cup chicken stock
8 sprigs of thyme
2 tbsp unsalted butter divided
1.5 tbsp all-purpose flour
1 tbsp olive oil
1/2 lb frozen pearl onions
8 oz. mushrooms stems removed and thickly sliced
2 quince cored and cut into thick wedges
Instructions
Preheat the oven to 250°F. Add the pancetta to the dutch oven over medium heat. Cook the pancetta until it’s crispy. Use a slotted spoon to remove the pancetta, but none of its grease. Transfer the pancetta to a large plate.
Meanwhile, pat dry the chicken thighs, then season both sides with a good pinch of salt and a sprinkle of pepper. Use cooking tongs to place the chicken thigh into the dutch oven. Brown the thighs on both sides - about 4 to 5 minutes. Use the tongs to remove the thighs and transfer them to the plate with the pancetta.
Add the diced onions, carrots, a good pinch of salt and a dash of pepper to the dutch oven and cook until the onions have slightly browned - about 6 to 8 minutes.
Add the garlic and cook for another minute before adding the brandy, pancetta, chicken, and any of the juices collected on the plate of chicken. Pour in the chicken stock, wine, and sprigs of thyme, giving it all a big stir.
Put the lid on the dutch oven and transfer from the stove to the oven. Cook for approximately 35 minutes in the oven, until the chicken is no longer pink. Then, remove from the oven and place the pot on the stove. Temporarily leave it as is with the lid on.
In a small bowl, use a spoon to mash 1 tbsp of the butter with the flour. Add this to the stew, along with the pearl onions.
In a medium skillet, sauté the sliced mushrooms in the remaining tablespoon of butter until the mushrooms are browned, about 5 minutes. Add the mushrooms to the stew.
In the same, now empty, skillet, heat the tbsp of olive oil. Add the quince wedges and cook over medium low heat until they are slightly tender and look caramelized. Transfer the quince to the stew and cook the stew over medium-low heat for approximately 15 minutes or so, until the quince is fork-tender and the broth has thickened a bit. Check for seasoning and add any salt or pepper, if necessary. Serve warm with mashed potatoes or crusty French bread.
Recipe Notes
To make this in the Instant Pot, follow the steps as written, with some exceptions: - You do not need to cook the mushrooms separately. You can add them in with the onions and carrots.
-You can skip the butter-flour paste and instead just sprinkle flour over the carrots and mushrooms after they've sautéed a bit with the onion.
-You will also want to use less wine - about 1 cup.
-Cook using the "Poultry" setting (15 minutes).
-You can use the sauté button afterwards to reduce the liquid, if you want.
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