Ingredients

• 2 lbs chicken pieces
• 1-1/2 cup red burgundy wine
• 1 clove garlic, crushed
• 1 tsp french herbs
• 2 T olive oil
• 1 lb chicken wings
• 1/2 cup flour
• 1 onion, sliced
• 1 large carrot, diced
• 1 T celery diced
• 1/4 tsp black pepper
• 2 T cognac
• 2 cups vegetable stock
• 1/4 cup back bacon
• 3/4 cup mushrooms, cut in large pieces
• 3/4 cup pearl onions

Steps

1. Preheat the oven to 450F
2. Marinate the chicken parts in 1/2 cup of burgundy wine for 2 hours.
3. Meanwhile begin making the sauce: roast the chicken wings for 20 – 30 minutes, turning occasionally.
4. Add flour, onions, carrots, celery, pepper, and 1 cup of burgundy wine. Mix well.
5. Return to oven and cook for 5 minutes.
6. Remove from oven and place chicken-vegetable mix in a stock pot.
7. Add the stock and bring to the boil. Simmer for 1 hour.
8. Strain. Discard the vegetables and bones. Set aside the wine sauce.
9. Remove the chicken parts from the marinade.
10. Roll the pieces in flour and saute in oil until golden on all sides.
11. Add the garlic and cognac. Cook for 5 minutes.
12. Pour in the wine sauce and herbs. Cover and simmer for 25 minutes.
13. Boil the bacon for 10 minutes and strain.
14. Saute the pearl onions and mushrooms. Add the bacon. Cook for 3 minutes.
15. Plate the chicken and pour the bacon-onion mix over the chicken.