BONELESS COD AU VIN

I love this dish because it reminds me of the first time I saw Julia Child on her French Chef television show. Julia whacked the chicken apart with the skill of a surgeon and then proceeded to make the most magnificent chicken stew. As a teenager, I was game to try it, and it was love at first bite. The succulent chicken simmers in red wine with some smoky bacon. Sauteed onions and mushrooms are added to the sauce at the end and voila, a dish you can enjoy with your family or dress up for company. I prefer bone- less parts to cutting apart a chicken; boneless pieces cook faster and serve up neatly.

SERVES: 6

INGREDIENTS:

• 8 thick-cut bacon strips, cut crosswise into pieces 2 inches wide
• 4 boneless, skinless chicken breast halves
• 4 boneless, skinless chicken thighs
• 3 teaspoons salt, plus more if needed
• 2 teaspoons freshly ground black pepper, plus more if needed
• 2 sprigs fresh thyme
• 2 bay leaves
• 2 cups Burgundy wine
• 1 cup chicken stock or store-bought chicken broth
• 6 tablespoons unsalted butter, softened
• 24 small pearl onions, peeled
• 1 pound white button mushrooms, halved
• 2 tablespoons all-purpose flour

INSTRUCTIONS:

1. Cook the bacon in the pressure cooker over medium-high heat until crisp, remove, and drain on paper towels. Skim off all but 2 tablespoons of the bacon fat.
2. Sprinkle the chicken pieces evenly with 2 teaspoons of salt and 1 teaspoon of pepper. Saute in the pressure cooker, a few pieces at a time, removing the browned pieces to a plate.
3. Add the thyme, bay leaves, wine, and stock to the pot and stir to blend. Put the chicken pieces in the broth. Lock the lid in place and cook at high pressure for 10 minutes.
4. While the chicken is cooking, melt 4 tablespoons of butter in a large skillet over medium-high heat. Saute the onions for 5 minutes, or until they begin to turn golden. Add the mushrooms, season with the remaining 1 teaspoon of salt and 1 teaspoon of pepper, and saute until the mushrooms begin to turn golden. Remove from the heat and set aside until the chicken is cooked.
5. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Carefully remove the chicken pieces from the sauce, transfer to a serving platter, and cover loosely with aluminum foil.
6. Remove the bay leaves and thyme from the sauce. Bring the sauce to a boil and continue boiling for 5 minutes to reduce the sauce and concentrate the flavor.
7. Stir the remaining 2 tablespoons of butter with the flour in a small dish, whisk into the sauce, and continue whisking until the sauce returns to a boil and thickens.
8. Add the mushrooms and onions, taste for seasoning, and add more salt and pepper if necessary. Pour the sauce over the chicken, sprinkle with the bacon, and serve.