![]() Uncover the dish on the hob and cook for another 10-15 mins until the sauce has thickened slightly and the chicken is cooked through and tender. Bring to the boil, then reduce to a simmer, cover and cook for 15 mins. Return the chicken to the dish, skin-side up. Add the chicken stock, cream and thyme season. Bring to the boil, scraping the base of the dish with a wooden spoon to lift any caramelised pieces. Cook for 1-2 mins until the flour is absorbed, then increase the heat to medium-high and pour in the wine. Add the leeks and garlic, fry for 2 mins, then stir through the flour. ![]() Add the chicken, skin-side down, and cook in batches for 4-6 mins each side until golden and crispy remove from the dish and set aside. Remove from the dish with a slotted spoon and set aside. Add the lardons and cook over a medium heat for 8-10 mins until crisp. Heat the oil in a large flameproof casserole dish until hot. Trim the chicken legs of excess fat and season well.Baste with wine sauce, sprinkle with parsley and serve with croutons on top. Add pearl onions, mushrooms and remaining half of the cooked lardons to the pot. To serve, dip croutons in wine sauce, then coat in parsley.(Adjust heat if needed to prevent burning.) Remove from skillet and sprinkle with salt. Add bread and toast on all sides until golden, about 2 minutes per side. In same skillet, melt 2 tablespoons butter and 1 tablespoon oil over medium heat until bubbling.Remove onions and mushrooms from skillet, and wipe it out. Continue to cook until browned, stirring mushrooms frequently, and gently tossing onions occasionally, 5 to 8 minutes. Uncover, push onions to one side of skillet, add remaining mushrooms, and raise heat to medium-high. Cover, reduce heat to low and cook for 15 minutes, shaking skillet often to move onions around. Add pearl onions, a pinch of sugar and salt to taste. Meanwhile, melt 1 tablespoon butter and 2 tablespoons oil in a nonstick or other large skillet over medium-high heat.Taste and add salt and pepper, if necessary. Uncover pot and simmer for 15 minutes to thicken. Cover and simmer over low heat for 1 hour, turning halfway through. Add chicken, any accumulated juices and half the cooked lardons to the pot.Skim off any large pockets of foam that form on the surface. (If you’re too nervous to ignite it, just cook brandy down for 1 minute.) Once the flame dies down, add reserved marinade, bring to a boil, and reduce halfway (to 1 1/2 cups), about 12 minutes. Remove from heat, push vegetables to one side of pot, pour brandy into empty side, and ignite with a match. Stir in garlic and tomato paste and cook for 1 minute, then stir in flour and cook for another minute.Cook until vegetables are lightly browned, about 8 minutes, stirring up any brown bits from the pot, and adjusting heat if necessary to prevent burning. Add diced onion, carrot, half the mushrooms and the remaining 1/4 teaspoon salt to pot.(Add oil if the pot looks a little dry.) Transfer chicken to a plate as it browns. Working in batches if necessary, add chicken in a single layer and cook until well browned, 3 to 5 minutes per side. Heat lardon fat over medium heat until it’s just about to smoke. Pat chicken pieces with paper towels until very dry. Remove chicken from wine, reserving the marinade.Using a slotted spoon, transfer lardons to a paper-towel-lined plate, leaving rendered fat in pot. In a large Dutch oven or a heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat has rendered, and lardons are golden and crisp, 10 to 15 minutes.Cover and refrigerate for at least 2 hours or, even better, overnight. In a large bowl, combine chicken, wine, bay leaf and thyme. Season chicken with 2 1/4 teaspoons salt and 1/2 teaspoon pepper.
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