This was the first time that I had ever BRAISED something.. WHAT A PROCESS!! I was like.. "Ok, this says 1 hr 45 min total"... FOUR HOURS LATER!!!! It was one of the best dishes that I've ever made though... So, if you have the time...
Ingredients:
Extra virgin olive oil
Kosher salt
One whole chicken, cut up
1/2 pound bacon, cut into 1/2-inch dice
2 large onions, julienned
1/8 tsp crushed red pepper flakes
4 cloves garlic, smashed
2 cups dry white wine (it's a lot, but well worth the sacrifice)
5 cups chicken stock
1 Tbs thyme
4 bay leaves
Coat a large, wide, deep pan with olive oil (I used my cast iron dutch oven) and bring to a high heat.
Pat the chicken skin dry with paper towels and season generously with salt.
Add chicken skin side down to the pan. You should hear a big sizzle as the thighs hit the pan. Do not try to move the chicken, the skin will stick itself to the bottom of the pan and will unstick itself when it is ready.
If the pan is smoking excessively turn the burner down and continue to cook. When the skin is brown and crispy, turn the chicken over and brown it on the other side. Remove the chicken from the pan and reserve.
Lower the heat if you have not already done so and ditch most of the excess fat. Add the bacon and brown.
When the bacon has started to get brown and crispy add the onions. Season with salt and crushed red pepper and sweat over medium heat for 7 to 8 minutes.
Add the garlic and cook for another 1 to 2 minutes. Add the mushrooms, season with salt and saute for 3 to 4 minutes or until they release their juices.
Add the wine and reduce by half (takes about 20 min). Return the chicken to the pan.
Add chicken stock to almost cover the chicken. Add the thyme and bay leaves. Bring to a boil and reduce to a simmer.
Simmer the chicken for 30 to 35 minutes. Add more chicken stock, if needed.
Once the chicken has cooked for 30 to 35 minutes, remove it from the pan and reserve. Taste the sauce for seasoning add about 1 tsp of cornstarch if needed to thicken (and stir like crazy). Bring to a boil and reduce to a simmer to thicken the sauce, if needed.
Let your chicken rest at least 15 minutes before serving. I made seasoned Jasmine rice with this and herbed corn YUM!!!!
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