6 chicken legs- bone in skin on
1/3 lb bacon, thick cut into lardon
3 cups crimini mushrooms, cleaned and quartered
4 tablespoons unsalted butter
2 large carrots, medium chop
1 large yellow onion, finely chopped
3 cloves of garlic, finely chopped
2 cups red wine
2 cups low sodium chicken stock
2 cup pearl onions, cleaned but kept whole
mini handful of fresh thyme
freshly chopped parsley to garnish
Directions- Heat up a large dutch oven and place in the bacon, render on medium heat until the bacon is golden around 3 minutes. Remove from the pot and place on the side keeping the fat in the pot. Season the chicken both sides well and sear in the hot bacon fat. Sear for 5 minutes on each side until golden and remove from the pot. Place the mushrooms in and let sauté for 8-10 minutes until the liquid is almost evaporated and the mushrooms have shrunk and are lightly golden. Remove the mushrooms and add in 2 tablespoons of butter, carrots and the onions. Sauté and scrape the bottom of the pot. When the onions have sweat add in the garlic and season with salt and pepper. Place the bacon, pearl onions, thyme, mushroom and chicken in. Pour over the wine and the stock. Bring to a boil and turn the heat to low and cover. Let simmer for 1 hour. Remove the chicken and place on the side. Turn the heat up and let the sauce reduce until thick and glossy, add in the 2 tablespoons of butter and stir. Place the chicken back in and serve with freshly chopped parsley.
