24-30 pearl onions
2-3 cups of water
4 chicken legs and thighs or 1 stewing chicken cut into pieces
Freshly ground pepper
1/4-1/2 cup flour
2 Tbsp water
6 oz salt pork
8 oz button mushrooms, quartered
1 oz unsalted butter
2 bottles red wine (pinot noir)
2 Tbsp tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, crushed
6 – 8 fresh springs thyme
1 bay leaf
2 cups chicken stock or broth
Cut off root end of each pearl onion and make an “X” with your knife in the place. Bring 2-3 cups of water to a boil and drop in the pearl onions for 1 minute. Remove the onions from the pot and allow to cool, then peel. Set aside.
Sprinkle chicken on all sides with salt and pepper. Place chicken in large plastic bag with flour, a few pieces at a time. Shake to coat the chicken. Remove chicken and set aside on metal rack.
Ad 2 Tbsp of water to a large sauté pan over medium heat along with salt pork and cook until water is gone. Continue to cook until pork is golden brown and crispy (about 8-10 minutes). Remove from pan. Set aside.
In same pan, add pearl onions with some salt and pepper and sauté until golden brown (8-10 mintes) Remove from pan and set aside.
In same pan, brown chicken a few pieces at a time until brown on each side. Transfer to 7-8 quart enameled cast iron Dutch oven.
Add mushrooms to sauté pan,add 1 Tbsp butter and cook until they give up liquid (5 minutes). Store mushrooms, onions, and pork in airtight container overnight in refrigerator.
Pour off remaining fat and deglaze large sauté pan with 1 cup of wine. Pour this into Dutch oven with chicken, chicken stock,tomato paste, quartered onion, celery, carrots, garlic, thyme, and bay leaf. Add rest of wine.Cover with airtight lid and refrigerate overnight.
Next day, preheat over to 325°F, Place chicken in oven and cook 2 to 2 1/2 hours or until tender. Maintain a gentle simmer. Stir occasionally.
Once chicken is done, remove to heatproof dish and keep warm in oven. Cover. Strain sauce in colander and place sauce in sauce pan over medium heat and reduce by 1/3 ( 20-45 minutes). [ If needed to thicken sauced, add butter and flour, 1 Tbsp each at a time to sauce and cook for 5 minutes.] Once sauce has thickened, add pearl onions, mushrooms, pork. Cook 15 minutes to heat through. Remove from heat and add chicken. Serve over egg noodles.