- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This French chicken stew gets its richness from wine, butter and bacon.
Ingredient:
- 2 (3- to 4-pound) whole chickens or 6 pounds skin-on, bone-in chicken thighs, chicken breasts, and/or legs
- 3 teaspoons kosher salt, divided
- 2 tablespoons olive oil
- 1/2 cup chopped bacon lardons or pancetta
- 1 cup thawed frozen pearl onions
- 4 large garlic cloves, thinly sliced
- 2 tablespoons granulated sugar
- 1/2 cup plus 1 tablespoon unsalted butter, softened, divided
- 4 celery stalks, chopped (about 1 cup)
- 1 cup carrots
- 1 pound mixed fresh mushrooms (such as beech, oyster, and shiitake), stemmed and cut into 2-inch pieces (about 6 cups)
- 1 teaspoon dried thyme
- 1/4 cup dry vermouth
- 3 cups dry white wine (such as Chardonnay)
- 1 cup chicken stock
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 2 dried bay leaves
- 1 whole star anise
- 1 tablespoon all-purpose flour
- Chopped fresh flat-leaf parsley
