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Julia Child, in Mastering the Art of French Cooking, Vol. 1 was in my mother's and my mother-in-law's cookbook libraries, always a good sign.

This recipe attempts to combine the best of Julia Child and the Barefoot Contessa recipes. It uses Julia Child's idea of sauteing mushrooms and onions separately, but takes other shortcuts to keep it simple.

Both authors can be found on foodtv.com. Barefoot Contessa serves with garlic mashed potoes. Julia Child suggested boiled parsley potatoes (with green peas, if you need a green vegetable). Contessa cooks hers on stovetop;Julia bakes in slow oven.

Very tasty!

4-6 slices bacon
3-4 lbs meaty chicken pieces, cut up, bone-in
1/2 lb carrots, cut in 1" slices
2 cloves garlic, mashed
2 T tomato paste
1/4 cp Cognac or good brandy
2 cps good, "full-bodied" red wine, like Burgundy
1/2 lb small onions (Barefoot Contessa's advice to use frozen pearl onions
1/2 lb mushrooms, sliced
2 T flour
1 T unsalted butter, room temp
1-2 cps chicken soup
olive oil for cooking

1. Coat heavy pan with olive oil and slowly cook bacon, preserving grease.

2. Remove bacon, brown chicken both sides till evenly brown, then remove to bacon plate and set pan aside.

3. Coat another frying pan with olive oil and saute thawed onions for several minutes, then add mushrooms. Saute till vegetables are golden brown.

4. Preheat oven to 350, make a roux of the flour and butter.

5. Add chicken and bacon to bacon-grease pan with carrots.

6. Add sauted vegetables, brandy, wine, and chicken soup.

7. Bake on center shelf of oven. Adjust oven temp to allow for slow cooking!