INGREDIENTS

INSTRUCTIONS

In a large hot ovenproof skillet with a lid, render the bacon until
crispy, about 6 to 8 minutes. Remove the crispy bacon from the pan
and reserve. Season the chicken with salt and pepper. Season the
flour with salt and pepper. Dredge the chicken pieces in the seasoned
flour, coating each side completely. Lay the chicken, skin side down
in the hot bacon fat and brown the chicken for 3 to 4 minutes on each
side. Remove the chicken from the pan and set aside. Add the onions
to the bacon fat and saute for 2 to 3 minutes or until tender. Add
the mushrooms, shallots, and garlic. Saute for 2 minutes. Season with
salt and pepper. Add the thyme and bay leaves. Add the bacon and
chicken to the vegetable mixture. Add the red wine and chicken stock.
Bring the liquid up to a simmer and cover. Cook the chicken until
very tender about 30 to 35 minutes, skimming off the fat. Remove the
chicken pieces from the pan and set aside. Blend the remaining flour
and butter together into a smooth paste (beurre manie). Whisk the
paste into hot liquid. Bring the liquid to a simmer and cook for 3 to
4 minutes. Add the chicken back to the pan and continue to cook for 5
minutes. Stir in the parsley. Season with salt and pepper if needed.
This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1A43 broadcast 04-16-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-24-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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