The 110-Year-Old French Chicken Recipe That's Always in My Dinner Rotation (One-Pot!)
"The sauce is perfection!..."
INGREDIENTS
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3 pounds bone-in, skin-on chicken legs, thighs, drumsticks, or a combination
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3 teaspoons kosher salt, divided, plus more as needed
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1/2 teaspoon freshly ground black pepper, plus more as needed
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4 ounces thick-cut bacon or pancetta, cut into 1/4-inch-wide pieces (about 1 cup)
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1 large yellow onion, diced (about 2 cups)
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2 large carrots, peeled and diced (about 1 1/2 cups)
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3 cloves garlic, minced
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1 tablespoon tomato paste
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2 dried bay leaves
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1 teaspoon dried thyme
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1 1/2 tablespoons all-purpose flour
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1/4 cup Cognac or brandy
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2 cups dry red wine, preferably Burgundy or Pinot Noir
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1 cup low-sodium chicken broth
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3 tablespoons unsalted butter
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8 ounces cremini or baby bella mushrooms, quartered (about 3 cups)
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8 ounces fresh or frozen pearl onions, peeled if fresh (do not thaw frozen, about 2 cups)
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Chopped fresh parsley leaves, for garnish (optional)
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