Ingredients
1 whole chicken
3 whole bay leaves
1/2 tsp peppercorns
3 cloves of fresh garlic, peeled & crushed
2 T butter
1/2 liter Bordeaux or Burgundy wine
Salt and freshly ground pepper to taste
2 carrots, chopped
1 C button mushrooms
1 white onion, chopped
1 C pearl onions, freshly peeled
1 med leek, sliced
1/4 C white flour
Sprigs of fresh thyme & rosemary
Preparation
The day before: Cut chicken into 6-8 pieces and marinate with bay leaves, peppercorns, garlic cloves and wine. Cover and refrigerate for 24 hours.
Remove chicken from marinade; set marinade aside and pat chicken dry with a kitchen towel. Spice pieces with salt and pepper. Brown chicken in 2 T of butter all over in a stew pot; remove and set aside. In same pot, gently brown the carrots, mushrooms, onion, pearl onions, leek and dust with flour. Return chicken pieces to pot and add marinade. Add sprigs of thyme and rosemary and cook at 350°F (176°C) for 1 hour. Garnish with parsley before serving.
