A traditional French recipe of chicken breast halves seared in bacon fat, and cooked in a dutch oven over low heat for 1 1/2 hours with pearl onions, baby artichokes, bacon, cremini mushrooms, and a fruity white wine sauce.
-By Carrie (Strommen) Lennie
16 pearl onions
6 baby artichokes
2 slices preservative-free bacon
4 skinless chicken breast halves
1 large shallot, finely chopped
½ lb cremini mushrooms, brushed clean, stems removed and caps cut into slices ½ inch thick
1 Tbsp all-purpose flour
1 ½ cups fruity dry white wine such as Pinot Gris or White Burgundy
1 ½ cups reduced-sodium, fat-free chicken broth
salt and freshly ground pepper
chopped fresh flat-leaf (Italian) parsley
- Boil onions for about 2 minutes. Drain, cool, and remove ends and skins. Cut a cross in the root end (prevents telescoping).
- Squeeze lemon juice into a saucepan ¾ full of water. Remove outer leaves from artichoke leaving inner leaves. Remove the outside flesh from stem and drop into the saucepan. Bring to boil, reduce to medium, and cook gently uncovered for 15 minutes. Remove leaves and scoop out prickly choke to expose heart. Cut hearts in half lengthwise.
- In a large Dutch oven over medium heat, fry bacon and reserve 1 Tbsp of bacon fat. Return the pot to medium heat, add chicken breasts, and sear on all sides until lightly browned, 6-8 minutes. Transfer chicken to a plate.
- Raise heat to medium-high, add the shallot, pearl onions, and mushrooms and sauté about 5 minutes. Add flour and stir 1 minute. Stir in ½ cup of the wine, reduce the heat to medium. Use a wooden spoon to scrape up bits.
- Return the chicken to the pot and add remaining wine and the broth. Cover, reduce the heat to medium-low, and simmer until the chicken is very tender, 1-1 ¼ hours. Add the artichokes to the pot and cook about 5 minutes. Add ¼ tsp salt, or more to taste, and season with pepper. Remove from the heat, garnish with parsley and serve.