with a Shitake Mushroom Sauce

Yield: Serves 10

Ingredients

• 2 chickens, cut into 8 pieces per chicken and trimmed of fat
• Salt and freshly ground black pepper
• 1/2 tablespoon Herbes de Provence
• 2 tablespoons olive oil
• 8 tablespoons butter
• 1/2 cup chopped shallots
• 5 tablespoons flour
• 2 cups dry red wine
• 6 cups veal or chicken stock
• 1 bay leaf
• 2 sprigs fresh thyme
• 6 peppercorns
• 2 cups pearl onions
• 2 tablespoons sugar
• 4 large potatoes cut into 2-inch pieces and carved into bullets
• 1/4 pound Shiitake mushrooms
• 2 tablespoons chopped chives

Instructions

1. Season the chicken pieces with salt, pepper, and Herbes de Provence.

2. In a large saucepan heat 2 tablespoons of oil and 1 tablespoon of butter until very hot. Add the chicken pieces and cook about 6-8 minutes on each side or until golden brown. Remove the chicken and set aside.

3. Remove the excess fat from the pan and add the shallots. Cook for 3-5 minutes or until glassy. Add the flour and 5 tablespoons of butter and stir thoroughly.

4. Add the red wine, stock, bay leaf, thyme, and peppercorns. Bring the sauce to a boil, allow it to thicken, then reduce the heat to low and add the chicken. Cook the dark meat for 25-30 minutes and the white meat for 20-25 minutes.

5. In a small saucepan, add the onions, 1 tablespoon of butter, and the sugar with enough water to half-cover the onions. Cook until the onions have caramelized and are a rich golden brown color. Set aside.

6. In a pot with salted cold water, cook the potatoes until tender but firm. Remove from the water and sauté in a non-stick pan with one tablespoon of butter until the potatoes are lightly browned. Add the mushrooms and cook until tender. Add the onions and season with salt and pepper.

7. With a slotted spoon, remove the chicken from the sauce and place in an oven-proof serving dish. Keep warm.

8. Bring the sauce to a boil and skim any excess fat. Pass the sauce through a fine sieve and add the remaining tablespoon of butter with a whisk.

9. Spoon the potatoes, mushrooms, and onions over the chicken. Pour half the sauce over the chicken and serve the balance on the side. Sprinkle with the chives.

Note: The sauce can be prepared 1 day ahead. Heat through before adding the chicken pieces.

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