Chicken Stew Burgundy Style Recipe

• 2 chickens, deboned
• 4 slices bacon, cut into pcs
• 1 c. pearl onions
• 1 c. mushrooms, cut into quarters
• 2 cloves garlic, minced
• 2 c. burgundy wine
• 1/4 c. brandy
• 2 c. chicken stock or possibly veal stock
• Healthy pinch of thyme
• 2 bay leaves
• Some flour to dust the chicken
• Salt and pepper to taste

1. Season the chicken with salt and pepper and dust with flour.
2. In two large skillets, brown the bacon and lift it up with a slotted spoon.
3. Reserve.
4. Place the chicken pcs in the skillet to brown on both sides but don't crowd them.
5. Add in the mushrooms, bacon, garlic, pearl onions and herbs.
6. Let it cook for a few min.
7. Deglaze with brandy and red wine.
8. Transfer everything into a pot and add in the stock.
9. let it cook for 20 min or possibly till tender.
10. Arrange the chicken with the rest of the ingredients on a platter.
11. Reduce the liquid to 2 c. and adjust consistency and seasoning.
12. Pour all over the chicken.

chickens, bacon, pearl onions, mushrooms, garlic, burgundy wine, brandy, chicken, thyme, bay leaves, flour, salt

Taken from cookeatshare.com/recipes/chicken-stew-burgundy-style-34194 (may not work)