Monday, September 22, 2014

Chicken With Red Whine And Bacon


  • 4 ounces pancetta, cut into ¼-inch cubes
  • 1 whole frying chicken (about 4 to 4-1/2 pounds), cut into 10 pieces and patted dry
  • Kosher salt and ground black pepper, to taste
  • 12 ounces button mushrooms, quartered
  • 3 large carrots, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 375 mL (1/2 bottle) Gallo Family Vineyards Hearty Burgundy
  • 8 sprigs fresh thyme
  • 1 bay leaf
  • 1 cup chicken broth
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter, at room temperature
  • 1 bag (14 ounces) frozen pearl onions
  • Chopped fresh parsley for garnish


  1. Preheat oven to 250 degrees F. In large Dutch oven, cook pancetta over medium-high heat 6 to 8 minutes or until browned. Transfer to bowl with slotted spoon.
  2. Sprinkle chicken with salt and pepper. In batches, add chicken, skin side down, to pan and cook 5 minutes or until deep golden brown. Transfer to plate.
  3. Add mushrooms to pan; cook 8 to 10 minutes or until browned. Transfer to bowl with pancetta. Add carrots and chopped yellow onion to pan. Cook 5 minutes or until onion is lightly browned, stirring occasionally. Add garlic and tomato paste; cook 1 minute, stirring constantly.
  4. Add 1 cup of wine to pan; cook 1 minute, scraping bottom of pan with wooden spoon. Add thyme, bay leaf, broth, chicken and remaining wine; heat to boiling. Cover pot with lid and transfer to oven. Cook 40 minutes or until chicken is no longer pink and internal temperature reaches 165 degrees F.
  5. Remove from oven; transfer chicken to plate. Strain cooking liquid through a fine-mesh strainer into a large bowl; discard solids. Put cooking liquid back in pan and place on stove over medium-high heat. In small bowl, mash together flour and butter. Heat cooking liquid to boiling; whisk in flour mixture. Reduce heat to medium and simmer 10 minutes or until thickened, skimming and stirring occasionally. Add pearl onions, pancetta and mushrooms and chicken to pot, simmer 5 minutes or until everything is heated through. Serve garnished with parsley.

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