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Continued: Recipes: Best from 2013

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  • Last update: January 2, 2014 - 2:51 PM

• 2 c. chicken stock

• 10 sprigs fresh flat-leaf parsley plus 2 tbsp. freshly minced flat-leaf parsley, divided

• 2 sprigs fresh thyme

• 1 bay leaf

• 4 oz. thick-cut bacon, cut into 1/4 -in. pieces

• 2 1/2 lb. boneless, skinless chicken thighs, trimmed of fat and cut in half crosswise

• Salt and freshly ground black pepper

• 5 tbsp. unsalted butter, divided

• 24 frozen pearl onions (about 1 c.), thawed and patted dry

• 8 oz. cremini mushrooms, wiped clean, stems trimmed, halved if small, quartered if large

• 2 garlic cloves, peeled and minced

• 1 tbsp. tomato paste

• 2 tbsp. flour

Directions

In a large saucepan over medium-high heat, combine all but 1 tablespoon of the red wine (reserving for later use), chicken stock, parsley sprigs, thyme and bay leaf and bring to a simmer. Cook until mixture is reduced to 3 cups, about 20 to 25 minutes. Discard herbs and reserve wine-stock mixture.

Meanwhile, in a large Dutch oven over medium heat, cook bacon, stirring occasionally, until browned, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Reserve 2 tablespoons bacon fat in a small bowl, and discard remaining fat.

Lightly season chicken with salt and pepper. Return Dutch oven to medium-high heat. Add 1 tablespoon bacon fat and heat until just smoking. Add half of the chicken, in a single layer, and cook until lightly browned, about 2 minutes per side. Transfer cooked chicken to a plate. Add remaining 1 tablespoon bacon fat and heat until just smoking, and repeat with remaining chicken.

Melt 3 tablespoons butter in now-empty Dutch oven over medium-high heat. When foaming subsides, add pearl onions and mushrooms and cook, stirring occasionally, until lightly browned, 5 to 8 minutes. Reduce heat to medium, add garlic and cook until fragrant, about 30 seconds. Add tomato paste and flour and cook, stirring frequently, until well-combined, about 1 minute.

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