This recipe is sort of like Faux Coq Au Vin. It involves a big cheat -buying a chicken already cooked, but it is very delicious and simple enough for my 9 year old daughter to do most of the work. She dreams of becoming a chef and fashion designer and shop owner, so she loves getting her hands in the kitchen, baking and making!
I loved making this with her.
You’re Going to Need:
5 Slices of Bacon
7 Carrots, scrubbed and cut into 5″ pieces (I cut them on a slant because it feels fancy)
1 1/2 C. Chicken Broth (I make my own in my crock pot and freeze it for later)
2 Tbsp. Tomato Paste
10 oz. Mushrooms (more or less to your taste), quartered
2 Cloves Minced Garlic
2 tsp. Fresh Thyme
2 tsp. Fresh Rosemary
1 1/2 C. Frozen Pearl Onions
1 Cooked, Whole Rotisserie Chicken, carved
1) Begin cooking bacon in a large, deep skillet (a dutch oven will work best, but I don’t have one yet!)
2) Put carrots in a large, microwave safe bowl with 1/2 C. Water. Place lid on top and mircowave on high for 7 minutes, or until carrots are tender but not mushy.
3) In a large cup, mix tomato paste with 3/4 C. Chicken Broth, reserve the rest of the broth for later.
4) When bacon is done cooking, remove it from the pan. Use a slotted spoon so the grease stays in the pan!
5) Add garlic, thyme, rosemary, and mushrooms to the bacon grease. Cook over medium heat for about 6 minutes.
6) Add pearl onions to pan, continue cooking for 4 minutes more.
7) Raise heat to high and add remaining 3/4 C. Chicken Broth to deglaze the pan. Use a wooden spoon to scrape the delicious cooked bits from the bottom and sides of pan.
8) Bring broth to a boil and add broth/tomato mixture, stir to incorporate.
9) Add chicken pieces and carrots. Bring to boil, cover, reduce heat to medium and cook 10 minutes, turning chicken occasionally.
10) Transfer food to a serving dish (if desired) and garnish with crumbled bacon
We sopped up the juices with store-bought french bread. Well… everyone else did. I just sat by the wayside and cried. I miss gluten lots when people sop up sauce in front of my face.
*Recipe adapted from THIS ONE