INGREDIENTS

INSTRUCTIONS

MARINADE
ROUX
Marinate chicken pieces overnight. Cook peeled pearl onions in 2 T butter
and sugar plus 4 T water. Simmer until almost dry then shake the pan often
to caramelize evenly. Soak prunes in Madeira overnight. Cook bacon until
golden brown. Drain in paper towels. Discard fat. Cook chopped onions in 2
T butter until soft.Add garlic, cook 1 minute and turn off heat. Brown
chicken pieces in 2 T oil in skillet where bacon was cooked, place legs and
thighs first, transferring pieces to pan with onions as they brown. Season
with salt and herbs. Turn heat on and add 1 cup broth ,wine from marinade,
red wine and Madeira where prunes have soaked. Simmer legs and thighs 15
minutes while you brown the rest of the chicken. Transfer browned pieces to
the pot with the legs and thighs.Simmer all for 45 minutes longer. Transfer
chicken pieces to an ovenproof dish and keep it in warm oven 200 degree
while you finish the sauce. strain sauce. Make a roux with the butter and
flour. Stir in sauce, 1 T Port or Madeira.Add prunes and pearl onions, boil
1 minute. Pour over chicken. Sprinkle bacon on top. Serve at once.
Serving Ideas : Serve with rice
NOTES : Based on a recipe from Gourmet Magazine.
Recipe by: Miriam P. Posvolsky Posted to MC-Recipe Digest V1 #679 by Leon &
Miriam Posvolsky <miriamp@pobox.com> on Jul 20, 1997

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