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Ingredients

 

- 1 Pkg Stemmler`s Dry Cured Bacon (cut into a dice)

- 4 each Chicken Legs and Thighs (bone in)

- 3 Tbsp Olive Oil

- 12-15 Pearl Onions (Blanched and Peeled)

- 5 Cloves Garlic (minced)

- 2 Cup Chopped Mushrooms (Cremini, Shiitake, Oyster)

- 2 Whole Carrots (Diced or Sliced)

- 1 Cup White Wine or Local Sparkling Apple Cranberry Cider

- 1⁄2 Cup Cornstarch

- 1⁄2 Cup Water

- 1⁄2 Cup Stemmler's Smokin Good Sauce

- 2 Sprigs Fresh Rosemary

- 6 Sprigs Fresh Thyme

- 2 Cups Chicken Stock

- 2 Bay Leaves

- Salt & Pepper plus some of your Favourite Seasoning

 

Instructions

 

Serves 4 People (30 min prep/ 2 hrs total cook time)

 

1. Blanch the pearl onions for 5 minutes. Cut the ends off and slide the onion easily from the skin. Set

aside. Heat Olive Oil in pan and add Bacon. As it starts to crisp add the onions so they sear off and

get browned. Add the garlic for 1 min then empty everything from the pan to a bowl for later. Season

the chicken then sear all sides off in the leftover oil from the bacon. Once its golden brown remove it

from the pan and place into a separate roasting pan.

 

2. In the same pan, add the mushrooms, let them cook down 5 min then add the carrots, bay leaves

and fresh herbs. Deglaze the hot pan with the wine or cider. Cook another 5 minutes. Pour in the

stock and Smokin Sauce then let simmer for 10 more minutes. Place this on top of the chicken in

the roasting pan. Add the bacon mixture and make sure the chicken is totally covered with all the

ingredients and liquid. Cover with a lid or some foil and place in a 350F oven

 

3. Remove from the oven after braising for about 90 minutes, then let rest for a few minutes. Take all

the chicken out and let sit under foil for a few more minutes. After skimming the fat from the top of

the sauce, make a slurry (with the cornstarch and the water) then add it to the liquid and veg mix.

Take out the bay leaves. Once it simmers for a couple minutes, it will thicken and cook out, then it

will be ready to serve.

 

4. While your chicken has been braising, you can take the time to prep your favorite starch and

vegetable. I personally like roasted potatoes. Once everything is ready, lay everything out on the

plate, ladle some of the sauce mixture over it and get ready to enjoy a wonderful meal.

 

 

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