Sometimes I feel the urge.
The urge to eat chicken.
I think I need to look into my buffalo sauce addiction.
But anyway. Woman does not live on buffalo sauce alone, try though she might. And I’ve tried. Still, there are times when a good ol’ braised chicken dish hits the spot. And this dish? Oh, it hit all sorts of spots.
I sorta made it up as I went along, to be honest. I put a bunch of stuff in the pot which I thought would taste good together.
And you know what? It did.
First, I browned up some bacon pieces. I just hold them over the pot and snip them with kitchen shears rather than use a knife.
While the bacon was slowly browning, I patted the chicken pieces as dry as possible so as to let the skin crisp up.
Removed the bacon, then added butter and once it melted, in went the chicken pieces in two batches. I left them in til the skin got nice and crispy and golden.
When the chicken was all browned and out of the pan, in went the garlic and onions. Stir stir stir, sizzle sizzle sizzle.
A little flour sprinkled over, stirred into the fat and browned so as to thicken the cooking liquid. What’s this called? That’s right, a roux! You’re so smart.
In goes the wine and the stock or broth. Allow it to simmer and thicken a little bit, then in with the chicken and fresh herbs.
All together it simmers for hours. You will practically crawl out of your skin wanting to dig into it because ohmygoditsmellssogood. I promise.
Once the chicken was finished cooking, I wanted to thicken up the sauce before adding the – gulp – cream, so I removed the chicken and boiled the sauce for around 10 minutes until it reduced to the consistency I wanted. Then in went the cream and the chicken, to keep warm til it was time to serve.
And once it’s time to serve? Well, remember that bacon you crisped up waaaay back in the beginning of the process? You know, the bacon you had to move up on top of the fridge in order to get it out of your sight so you wouldn’t eat it all?
Oh, is that just me? Okay. Well, anyway, you can sprinkle that back on top.
The chicken is so tender, and infused with the bacon and wine and herbs. The sauce? Probably a crime, it’s so good.
So enjoy. And enjoy some more. And pick at the leftovers on the serving platter because they are just.that.good.
Or is that just me, too?
1 4-5 lb roaster, cut in pieces
4 slices bacon, in small pieces
2 tbs butter
1 medium onion, diced
3 cloves garlic, minced
3 tbs flour
1/2 cup white wine (optional)
3-4 cups chicken broth/stock
3 sprigs fresh rosemary
3 sprigs fresh thyme
1/4 cup cream or half-and-half
In a pot or dutch oven (at least 4 quarts), brown bacon pieces slowly over medium heat, stirring occasionally.
Meanwhile, pat chicken pieces thoroughly dry.
Once browned and crispy, remove bacon pieces from pan with a slotted spoon. Add chicken pieces in two batches, skin-side down. Fry until skin is crisp and golden, then remove from pan and set aside.
Turn heat to medium-low (fat should be very hot by now, don’t want to burn) and add garlic and onions. Stir frequently and allow onions to soften and brown.
Sprinkle flour over onions and stir to incorporate with fat. Cook for a minute or two until there is no longer a floury smell. Slowly add both liquids (start with 3 cups stock/broth), stirring or whisking all the time to reduce lumps. Simmer until thickened.
Add chicken pieces to pot and lay herbs on top. Liquid should come half to three-quarters of the way up the pieces – add more stock if needed.
Cover and simmer over low heat for 2-3 hours. Chicken will be fall-off-the-bone tender by the time it’s finished.
Remove chicken pieces and herb sprigs from liquid. Cover chicken and set aside.
Boil the liquid to reduce it to a thick sauce, about 10 minutes. Stir in cream/half-and-half. Add chicken pieces back to sauce to heat up. Serve sprinkled with bacon.
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