- Written by Cynthia Presser
This is such a warm, comfort type of meal and it is perfect for colder evenings. Cilantro, yuca and cachaça add a little Brazilian touch to this French classic. Just to be fun!
Serves 6 to 8
- 1 large chicken, cut in 8ths
- 1 bottle dry red wine
- 1 large carrot, peeled and cut in 4 parts
- 1 medium yellow onion, quartered
- 1 leek, sliced
- 3 garlic gloves, roughly chopped
- 1 bay leaf
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- Salt and freshly ground pepper
- ¼ cup olive oil
- 4 ouces bacon, cubed
- ½ cup cachaça
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken stock
- 2 tablespoons butter, divided
- 6 ounces white mushrooms, finely sliced
- 1 pound yuca, peeled
- 16 pearl onions, peeled
- 1½ cup water
- 2 tablespoons sugar
- ½ cup cilantro, chopped
Place the chicken in a very large sealable container and add the wine, carrot, onion, leek, garlic, bay leaf, thyme, and rosemary. Cover and refrigerate overnight (see picture below.)
Remove chicken from marinade, pat dry with paper towel. Season with salt and pepper. Set aside. Strain marinade and save. Discard vegetables.
In a large pot over medium-high heat, place olive oil and bacon. Cook, stirring ocasionally, about 8 to 10 minutes, until lightly browned. Remove bacon and set aside. Turn heat to high and sear chicken in both sides (skin-down first) in the same pan, adding a little more oil if necessary. Return the pieces of bacon to the pot. Add the cachaça and stir. Reduce heat to medium and stir in flour. Add the wine marinade and the chicken stock, stirring constantly until it comes to a light boil. Reduce heat to medium-low, cover and cook until the meat is cooked through, 1 hour and 30 minutes to 2 hours. Remove from heat and add more salt, if necessary.
Meanwhile, add 1 tablespoon of butter to a medium skillet over high heat. Add the mushrooms and cook, stirring occasionally, until soft, 3 minutes. Season with salt and pepper and set aside.
Place the yuca in a large pot of water over medium-high heat. Bring to a boil and cook until soft, about 40 minutes. Remove from heat and drain. Let it cool and remove the steam from the center. Cut into medium pieces of about 3 inches. Season with salt and pepper and set aside.
In a medium sauce pan, add the pearl onions, water, sugar, pinch of salt and remaining butter. Cook stirring occasionally until pearl onions are soft and caramelized, 15 to 20 minutes. Set aside.
Assemblage – in individual bowls, place 3 or 4 pieces of yuca and 1 or 2 pieces of chicken. Cover with 1 ladle full of sauce and top with mushrooms and caramelized onions. Sprinkle with cilantro and serve immediately.
This is a fresh approach on a French dish. Cachaça, yuca, and cilantro added a Brazilian twist to this classic. To stick with the traditional recipe, replace the cachaça with cognac, yuca with potatoes and cilantro with flat-leaf parsley.
It is possible to cook the recipe only with specific parts of the chicken, for example tights and breasts; just make sure the parts have bones attached.
The chicken must marinate overnight so the flavors really develop.
Amount Per Serving
Total Fat 14.3 g
Cholesterol 52.2 mg
Sodium 223.3 mg
Potassium 491.2 mg
Total Carbohydrate 19.1 g
Dietary Fiber 2.1 g
Sugars 5.8 g
Protein 15.8 g