Alsatian Chicken Fricassée
Alsatian chicken fricassée braises skinless chicken in a full bottle of red wine with ten onions, which melt into a deep, sweet sauce. Bacon renders first and seasons the onions, mushrooms and garlic that follow. A paste of flour and olive oil stirred in near the end thickens the wine just enough to cling to the meat. It is a one-pot dish that needs little attention in the oven.
Instructions
Heat the oven to 180°C (350°F). Pull the skin off the chicken pieces and season them all over.
Put the oil in a flame-proof casserole. Add the chopped bacon and cook it until the fat has rendered out, then stir in the minced onions.
Add the garlic and mushrooms, then lay the chicken pieces on top. Pour in the bottle of red wine and tuck in the parsley sprigs, thyme and bay leaves.
Bake the casserole for about 45 minutes, until the chicken is cooked through.
A few minutes before the end, mix the flour with the olive oil and stir it into the liquid in the casserole. Turn the chicken pieces in the thickened sauce so each one is coated.
Scatter chopped parsley over the chicken and serve it from the pot.
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