The main difference with this recipe than my usual one, is with the 'brown-braised baby onions'. This part calls for about 18-24 peeled (Yes.. PEELED) white onions. Peeled onions which are simmered slowly for 40-50 minutes -- cooked separate to the Chicken.
Onions and some shallots I had around braised with 1/2c of red wine and 1/2c of beef stock.
After nearly 50 minutes of slow simmering, the onions should look like this
The Chicken pieces are browned in the bacon then the wine, stock, garlic, herbs and tomato paste are added. Chicken needs to be cooked until tender. About 30-40 mins.
While the chicken is cooking, saute the mushrooms in some olive oil. Add a slice of butter when mushrooms are nearly cooked.
Once the chicken is cooked, remove from the pan to a separate dish. Add flour & butter mixture to sauce and continue to reduce until the sauce is able to coat the back of a spoon lightly. Add Chicken back to the pan with the onions and mushroom. Simmer for 3-4 mins and continue to baste the chicken with the sauce. Serve when chicken is hot.
We had it with some mash potato - see pic above.
And it was amazingly good !! P kept on asking me what I did different to the last time I made this dish. The braised onions were the first to disappear.
I didn't follow the recipe as closely as I wanted to. I didn't really have a choice. I didn't have cognac at home, and had to substitute some shallots for the onions as I didn't have enough. I also didn't want to boil the bacon. But Hey... its a Julia Child recipe. So I'm not going to repost the recipe with my alterations here. Somethings should stay as classics. However, you can find the Julia Child's recipe as posted by Smittenkitchen.com here. Enjoy