a little of each

From Parade Magazine, December 2005. Serves eight.

Ingredients

3 Tbl olive oil

½ lb slab bacon, cut into ¼-inch dice

2 (3 lb) chickens, quartered, rinsed and patted dry

¾ cup shallots, coarsely chopped

2 lbs carrots, peeled and cut into 1-inch lengths

3 Tbl garlic, chopped

3 Tbl butter

2 lbs white mushrooms, remove stems and quarter

3 Tbl all-purpose flour

2 cups chicken broth

2 cups dry red wine

¼ cup cognac

¼ cup tomato paste

1 Tbl red currant jelly

1 Tbl brown sugar

1 Tbl fresh thyme, or 1 tsp dried thyme

1 bay leaf

salt and pepper, to taste

6 Tbl fresh parsley, chopped

Directions

Heat the oil in a large Dutch oven over medium heat. Add the bacon and cook until just browned and crisped, about 10 minutes. Remove with a slotted spoon to a bowl lined with paper towel to drain. In the same pot, brown the chicken pieces in small batches over medium heat, about 4 minutes per side. Set aside. Preheat oven to 375 degrees. Add the shallots and carrots to the Dutch oven and cook over medium-low heat, stirring occasionally, until the shallots are wilted, about 10 minutes. Stir in the garlic and cook 5 minutes longer. Add the butter and mushrooms to the pot and cook for 5 minutes. Sprinkle the vegetables with flour and cook, stirring for 2 minutes longer. Add the broth, wine and cognac. Bring to a boil; cook until the sauce thickens slightly, scraping the bottom occasionally to loosen browned bits, about 5 minutes. Stir the tomato paste, red currant jelly, brown sugar, thyme, bay leaf, salt and pepper into the sauce. Return the bacon and chicken to the pot and cover well with the sauce. Bring to a boil on top of the stove, cover and place in the oven. Bake covered, for 30 minutes. Remove the cover and continue baking until the chicken is cooked through and tender, about 30 minutes. Stir in 4 tablespoons of parsley and adjust seasonings. Sprinkle with remaining 2 tablespoons parsley and serve immediately with parsleyed potatoes or egg noodles alongside.