Braised Chicken with Mushrooms and Bacon

As I try to become a better cook, I look for recipes with techniques I haven't tried.  This one called for braising, which I had never done, and included bacon, mushrooms, red wine, and pearl onions.  I love all of those things!  The dish has amazing flavor, and is a perfect hearty dinner for chilly fall nights.  You'll dirty a few dishes, but it's definitely worth it!

Since you can make this in a braising pan as well, I'm submitting it to the November Tasty Tools at Joelen's Culinary Adventures.

(adapted from A New Way to Cook by Sally Schneider)

Mushrooms:

8 ounces button mushrooms, quartered

1 small shallot, finely chopped

1 small garlic clove, crushed and chopped

1 sprig fresh thyme

2 tbsp dry white wine

1 tsp olive oil

1/8 tsp salt

black pepper

Chicken:

20 pearl onions, peeled

2 thick slices bacon, diced

3 tbsp flour

1 3-lb chicken, skinned and cut into 8 pieces

1 tsp salt

1 tsp black pepper

1/2 cup port

1 1/2 cups dry red wine

To make the mushrooms:

Heat the oil in a skillet until hot.  Add the mushrooms, shallot, garlic, and thyme, and saute for about 3 minutes.  Turn the heat down to medium-low, add the wine, salt, and pepper, and cook, stirring occasionally, for about 10 or 15 minutes.  

To make the chicken:

Cook the bacon in a small skillet over low heat, for about 8 minutes.  Remove with a slotted spoon and drain on paper towels. Reserve the bacon grease.

Sprinkle the chicken pieces with salt and pepper

Spread the flour on a plate and dip each piece of chicken in it, shaking off any excess.

Heat the bacon grease over medium-high in a dutch oven or other large, heavy pan.  Saute the chicken in batches until golden, about 3 minutes on each side.  Transfer to a platter.

Add the port and wine and cook for about 10 minutes, until reduced slightly.  

Turn the heat to medium-low.

Stir in the bacon and pearl onions and add a few pinches of salt.

Add the chicken pieces and cook, partially covered, for 20-30 minutes.

Remove the chicken pieces to a serving dish and keep warm.  Simmer the sauce until thickened slightly, about 10 minutes.  Add the mushrooms during the last 3 minutes.  Taste and adjust seasonings as necessary.

Pour the sauce over the chicken and serve.