This is the fanciest one-pot meal you can serve, and I just love it with egg
noodles. Cut all the veggies into large pieces so that they hold up well and
stand out. And, yes, it's fine to use canned chicken broth.
3 tablespoons olive oil
1/2 pound slab bacon, cut into 1/4-inch dice
2 chickens (about 3 pounds each), quartered, rinsed and patted dry
3/4 cup coarsely chopped shallots
2 pounds medium-sized carrots, peeled and cut into 1-inch lengths
3 tablespoons chopped garlic
3 tablespoons unsalted butter
2 pounds white mushrooms, wiped clean (stems reserved for another use) and
quartered
3 tablespoons all-purpose flour
2 cups defatted chicken broth
2 cups dry red (Burgundy) wine
1/4 cup cognac
1/4 cup tomato paste
1 tablespoon red currant jelly
1 tablespoon brown sugar
1 tablespoon fresh thyme leaves or 1 teaspoon dried
1 bay leaf
Salt and freshly ground black pepper, to taste
6 tablespoons chopped flat-leaf parsley
Parsleyed potatoes or egg noodles, for serving
1. Heat the oil in a large, heavy Dutch oven over medium heat. Add the
bacon and cook until just browned and crisped, about 10 minutes. Remove with a
slotted spoon to a bowl lined with paper towel to drain. 2. In the same pot, brown the chicken pieces in small batches over medium
heat, about 4 minutes per side. Set aside. 3. Preheat the oven to 375°F. 4. Add shallots and carrots to the Dutch oven and cook over medium-low
heat, stirring occasionally, until the shallots are wilted, about 10 minutes.
Stir in the garlic and cook 5 minutes longer. 5. Add the butter and mushrooms to the pot and cook for 5 minutes.
Sprinkle the vegetables with flour and cook, stirring, for 2 minutes longer. 6. Add broth, wine and cognac. Bring to a boil; cook until the sauce
thickens slightly, scraping the bottom occasionally to loosen browned bits,
about 5 minutes. 7. Stir the tomato paste, red currant jelly, brown sugar, thyme, bay
leaf, salt and pepper into the sauce. Return the bacon and chicken to the pot
and cover well with the sauce. Bring to a boil on top of the stove, cover, and
place in the oven. Bake, covered, for 30 minutes. Remove the cover and continue
baking until the chicken is cooked through and the carrots are tender, about 30
minutes. Stir in 4 tablespoons of the parsley and adjust seasonings. 8. Sprinkle with remaining 2 tablespoons parsley and serve immediately
with parsleyed potatoes or egg noodles alongside.
Serves 8. Per serving: 600 calories, 25g carbohydrate, 49g protein, 33g fat,
160mg cholesterol.
