Personalized Chef Aprons and More!
Bring a pot of water to a boil; pour water over
shallots, then peel,
and set them aside. Place a large casserole over medium heat and add
olive oil and salt pork. Saute until pork begins to crisp, 3 to 4
minutes, then add shallots. Continue to saute until shallots are
lightly browned, about 10 more minutes. Transfer mixture to a large
bowl with a slotted spoon; set aside the unwashed casserole.
Place a medium skillet over low heat, and melt
butter. Add garlic
and mushrooms, and saute until mushrooms have softened. Add mushroom
mixture with slotted spoon to salt pork and shallots.
Place chicken pieces in a large freezer bag or
a large bowl. Add
flour, and toss until chicken is coated. Return casserole to
medium-high heat, When pan is hot, brown chicken in batches, adding
olive oil if pan looks dry. Do not crowd pan, and turn pieces as
needed until well browned on all sides. Transfer chicken to a plate,
and set aside.
Shake any excess flour from freezer bag into casserole,
bottom with a wooden spoon. Pour in brandy, then stand back and
carefully ignite with a long match. Slowly stir in the whole bottle
of Burgundy. Bring liquid to a boil. Return chicken to casserole, and
add salt pork, shallots and mushrooms. Add bouquet garni, and stir to
mix well. When liquid returns to a boil, cover, and reduce heat to
low. Simmer for 1 hour, and season with salt and pepper to taste.
Flavor improves if cooled and refrigerated overnight; reheat
thoroughly before serving.