Recipe courtesy Tyler Florence
Break chicken down into 10 pieces: 2 legs, 2 thighs, 2 wings and quartered breast pieces. Set a heavy-based pot over medium heat and add a 3-count of olive oil. Dredge chicken pieces in seasoned flour then brown evenly all over – about 7-10 minutes. Add carrots, onion, celery, thyme and bay leaf. Pour in wine and using a wooden spoon scrape off any brown bits from the bottom of the pan. Cover and simmer over low heat for 1 hour. Remove lid and take out chicken. Strain out the braising liquid and discard the vegetables then reduce the liquid for 15 minutes until it is syrupy and slightly glossy. Place chicken back in the liquid.
Cook bacon in a large sauté pan over medium heat to render the fat. Once bacon is crispy remove from pan and drain on paper towels, reserving the fat in the pan. Add pearl onions to the pan and sauté until golden and caramelised on the outside – season with salt and pepper. Set aside and cook the mushrooms in the same pan, season well with salt and pepper. Toss bacon, pearl onions, and mushrooms back into the pot with the chicken. Finish with chopped parsley and serve.
Edited: July 31st, 2009