1 3.5 pound chicken or equivalent weight in chicken thighs
1.5 tsp salt
3/4 teaspoon freshly ground black pepper
All purpose flour for dredging
6 tbs excellent quality olive oil
4 onions cut in half and thinly sliced
8 peeled whole garlic cloves
1 cup vinho verde or other dry white wine
2 bay leaves
5 ounce slab bacon cut into matchstick size (about 1 cup)
2 cups veal or beef broth
12 small boiling potatoes
12 small (1.5 inch ) white onions
2 tbs brandy
1/3 cup of Ruby or Tawny port
Pat chicken dry , season with salt and pepper
Dredge chicken in flour , shaking off excess
In a heavy skillet heat 4 tbs olive oil over moderate heat until it ripples
Brown chicken in 2 batches
Transfer to paper towels to drain
Pour off fat and wipe skillet clean with paper towel
Add 2 remaining tbs oil over moderate until hot but not smoking
Add sliced onions and cook, stirring lightly until brown
Stir in whole garlic cloves, bay leaf and 1/3 cup wine
Cook covered over low heat , stirring occasionally for 10 minutes. discard bay leaves
In a small saucepan of boiling water, blanch bacon 2 minutes and drain
Pat bacon dry with paper towels and in an 8 inch skillet cook bacon over moderate heat , stirring until crisp and golden
Transfer with slotted spoon to paper towels to drain
Pour off fat
In same small saucepan add 2/3 cup or remaining wine and boil until almost all evaporated
Add stock and reduce until pan has 1.33 cups of liquid
In a saucepan of boiling , lightly salted water, blanch potatoes 5 minutes and transfer with slotted spoon to a bowl
Add white onions to boiling water, blanch 3 minutes
Drain, peel and ,when able to handle , combine with potatoes
Preheat oven to 350
In a 3 quart ceramic pot or dutch broiler
Spread 1/3 sliced onion mixture
cover with 1/2 of the chicken, white onions, potatoes and bacon
Repeat these two layers again and top with the final 1/3 of sliced onions
Add broth mixture and drizzle with brandy and port
This can be made a day in advance
Cover pot with double thickness of foil, crimping lid tightly
Bake chicken undisturbed for 2-2.5 hours until very tender
The classic dish simply throws all these ingredients in a pot and does not include the potatoes or the broth, and does include a tomato or handful of cherry tomatoes. It would be served with french fries or with boiled potatoes
