![]() Remove from the oven and place on top of the stove. Cover the pot with a tight fitting lid and place in the oven for 40 to 50 minutes, until the chicken is just not pink. Add the wine, chicken stock, and thyme and bring to a simmer. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the garlic and cook for 1 more minute. Set aside.Īdd the carrots, celery, onions, 1 teaspoon salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. After removing the bacon, brown the chicken pieces in batches in a single layer for about 5 minutes on each side, turning to brown evenly on all sides. Generously sprinkle all pieces with salt and pepper. ![]() ![]() Meanwhile, lay the chicken out on paper towels and pat dry. Remove the bacon to a large plate with a slotted spoon. In a large dutch oven, cook the chopped bacon over medium heat for 8 to 10 minutes, until crispy. Good luck and happy anni, Williams-Sonoma! And about that trip to Burgundy.Williams-Sonoma really takes their anniversaries seriously, because to celebrate they offering the chance to win a trip to Beaune, France for a five-day cooking class at the Cook's Atelier! Be sure to enter here, and hurry because it ends on January 21st. Well, guess what.my good friends over at Williams-Sonoma can make that dream a reality. Today I'm teaming up with Williams-Sonoma, Le Creuset, and some of my favorite bloggers for a virtual dinner party on Instagram to help celebrate Williams-Sonoma's 60th anniversary and their new mix and match Le Creuset dutch ovens! Be sure to check it out later today (you can search for #wsglobalflavor) to see more French-inspired dishes like this classic Burgundian dish. Raise your hand if you're thinking gosh, I could go for a trip to Burgundy, France right about now. That being said, if you want it thicker, remove the chicken and reduce sauce for a longer period of time, then add chicken back into the pot and spoon your sauce over. I prefer my sauce a more brothy or soupy, less saucy, so I didn't let it get as viscous as you might be accustomed to. ![]() And there are so many goodies in it (think mushrooms, pearl onions, carrots, and bacon) that it feels like a real treat after a long day. The French definitely know what's up! It's the kind of dish that feels like a giant hug, it's that warm and comforting. And honestly, I'm kinda like oh well, at least we won at dinner! :D Apparently, when you combine a good Burgundy, root veggies, chicken, and alliums, you win at life. ![]()
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