caseydog
Chef Extraordinaire
Ingredients
6 Bone-in, Skin-on Chicken Legs and Thighs
Salt and Pepper
8 ounces thick cut bacon (substitute - pancetta)
1 Large Onion, diced large (substitute pearl onions or shallots)
4 Large Garlic Cloves, minced
8 ounces mushrooms, sliced
1 Cup Dry White Wine such as Sauvignon Blanc
1 Cup Chicken Broth (add more if needed to at least half cover the chicken)
2 Tablespoons Butter + 2 Tablespoons Flour (make a roux)
1 Bundle of fresh Thyme Sprigs
Instructions
In a heavy pan (I used cast iron) on medium heat, slowly cook your bacon until balanced between crisp and chewy. Remove to a plate.
Season your chicken with salt and pepper, and use the bacon grease to brown your chicken. Remove to a plate.
In the remaining grease from the bacon and chicken, sauté your onions, mushrooms and (near the end) your garlic.
Deglaze the pan with 1 cup of wine.
Add your bacon and chicken back into the pan, and pour 1 cup (more or less) of chicken stock to cover a little over half of your chicken pieces. Add your bundle of thyme sprigs.
Bring the liquids to a boil, and lower to a simmer. Put lid on pan, and let simmer for about an hour.
Remove the chicken from the sauce, and stir in your roux. Then put the chicken back into the pan, or into a serving dish and smother with the sauce.
When done, the chicken meat will pull off the bone with almost no effort. It will be moist and tender and full of flavor.
CD
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