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Free Range Chicken in Pinot Noir Sauce

  1. Cut the bacon
  2. Dust the chicken pieces with flour.
  3. Pour the oil in a pot, heat and put the chicken pieces in to brown on all sides then remove and set aside.
  4. Saute the bacon with the mushrooms and the onions for about 2 minutes, until the onions become translucent and start to brown.
  5. Put the pieces of chicken back in the pan. Add the wine and bring to a gentle boil.
  6. Cook covered, simmering for about 1 hour, depending on the size of the chicken. Test its doneness after 45mn. Check the leg joints to see any trace of blood. If blood still remains, cook the chicken for 5 more minutes on a low flame.
  7. Once the chicken is cooked, remove the pieces from the pan. Reserve them onto a plate.
  8. Simmer the cooking liquid until it is reduced down to half of its volume.
  9. Meanwhile, put the peeled pearl onions in a shallow pan and cover them with water. Add a piece of butter the size of a walnut, a teaspoon of sugar and a pinch of salt. Simmer the onion until all the water is gone. The sugar and butter will form a glaze. Roll the onions around the pan to coat them with this glaze. Reserve the glazed onions on the side.
  10. Thicken the reduced cooking liquid with a little corn starch dissolved in a little water or port wine.
  11. Season to taste.
  12. Return the chicken and the onions to the sauce and bring to a simmer.
  13. Place the chicken on a serving dish, decorate with parsley.


  • 1 Free Range Chicken, cut into 6 pieces
  • 2 TBS Peanut Oil
  • 40gr butter
  • 300gr. Fresh Pearl Onions
  • 150gr. Thick Sliced Smoked Bacon cut into pieces about 1cm thick pieces
  • 500gr. Fresh Mushrooms Quartered
  • 2 Chopped Onions
  • 1 Bottle Burgundy Red Wine (or other good red wine)
  • Salt & Pepper
  • 1 bunch Chopped Parsley 


  • 4 bowls
  • 1 large shallow saute pot with lid
  • 1 sauce pot