Steps: |
| -Heat a Dutch oven to medium-high. |
| -Add the oil and the butter and bring up to temperature. |
| -Saute the chicken pieces in small batches, skin-side down first. |
| -Get a nice golden brown on the skin, and then turn over for 3 minutes on the other side. |
| -Preheat oven to 300 degrees. |
| -Set the chicken aside. |
| -In the same pot, over medium-low heat, add the bacon and saute until brown. |
| -Once browned, add the shallots and pearl onions. Cook until caramelized. |
| -Add the garlic and carrot. Saute for 4 minutes. |
| -Add the mushrooms and the thyme and saute and additional 4 minutes. |
| -Lay the potatoes out across the mushrooms and set the chicken on top. |
| -Add enough chicken stock to cover the chicken 3/4 of the way up. |
| -Cover and cook at 300 degrees for 2 hours. |
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