Chicken Stew with Pasta
ready in 1 hr 25 min.
- 6 strips Bacon (chopped)
- 1 whole chicken (rinsed and cut up)
- freshly ground Black pepper (to taste)
- 6 shallots (peeled and chopped)
- 2 cloves garlic cloves (peeled and minced)
- ¼ cup Brandy
- 2 cups red Burgundy
- 1 tsp granulated sugar
- 2 bay leaves
- 6 Tbsps butter
- 8 ozs Pearl onion (peeled)
- 8 ozs Mushrooms (cleaned and quartered)
- 1 Tbsp flour
- 1 dash Nutmeg
- salt (to taste)
- 2 Tbsps fresh parsley (chopped)
- 16 ozs ribbon pasta
In a large skillet over medium heat, cook bacon until crisp. Remove from pan with a slotted spoon and drain on absorbent paper towels. Set aside.
Season the chicken pieces lightly with pepper. Brown the chicken pieces on both sides in the bacon drippings. Remove chicken and set aside. Saute shallots and garlic for approximately 5 minutes, or until soft.
Return chicken to the pan and heat it through. Add the brandy and heat gently, until bubbly and slightly reduced.
Add the red wine, sugar and bay leaves to the brandied chicken. Bring to a boil over high heat. Lower the heat and simmer, covered for about 25 to 30 minutes, or until the chicken is tender.
Meanwhile, melt the butter in a heavy skillet over low heat and saute the onions very slowly. Cover and shake the pan frequently. so the onions cook evenly. Cook until tender and translucent. Remove the onions with a slotted spoon. Now saute the mushrooms in the onion butter over medium heat. Stir in the flour, nutmeg, salt and pepper.
When the chicken has reached the tender stage, skim any fat from the surface of the liquid and add the onions and mushrooms. Let the liquid simmer on low heat for 5-10 minutes to heat through.
Meanwhile, in a pot of boiling salted water, cook the pasta according to package instructions to the al dente stage. Drain well.
Divide pasta and coq au vin among plates. Garnish with bacon pieces. Serve.