Serves 4. Read tips for dutch oven cooking.
6 slices bacon, diced into ½-inch pieces
4 chicken leg quarters or 2 whole small chickens cut into 4 pieces
1 pound button mushrooms (white or cremini)
¼ cup all-purpose flour
2 tablespoons tomato paste
8 ounces pearl onions (see tip below)
½ cup shallots, minced
4 medium clove garlics, crushed
3 medium carrots, diced
3 cups of dry red wine (we like a fairly good Pinot Noir)
6 sprigs fresh thyme
1 bay leaf
2 cups chicken broth
Prepare a coal fire for Dutch oven cooking at 350˚F. Place Dutch oven over 12 hot coals and fry bacon until crisp. Transfer bacon to paper towels and let drain. Season chicken with salt and pepper. Add chicken skin side down and cook until browned. Add mushrooms to Dutch oven, stirring frequently, until browned, about 10 minutes. Add flour and tomato paste and cook, stirring constantly, for 1 minute. Add pearl onions, shallots, garlic, and carrots and cook until lightly browned. Add bacon, wine, thyme, and bay leaf and bring to a simmer. Stir in stock. Bring liquid back to a simmer. Place lid on pan, add required number of coals to top of lid, and cook for 1 hour.
Tip: Frozen pearl onions can be tossed into your cooler and used in place of fresh. Keep them in the coldest part of the cooler, and if they’ve defrosted a bit by the time you use them, that’s okay. Just drain and add them to the Dutch oven about halfway through the cooking process.
Recipe from Gourmet Girls on Fire.
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