Cut up a chicken into a “ten piece bucket” add a little wine (okay, a lot of wine) and a few other things. It’s a romantic one-pot dish anyone can make at home. This is a variation on the classic dish from Food Nation Radio Network.
Ingredients (organic, if possible)
4 strips of center-cut bacon
1 roasting chicken
1/2 tsp dried thyme
20 leaves of parsley
1 bottle of red wine ( I used Augey )
1 lb of frozen pearl onions
6 whole cloves of garlic
1 lb of button mushrooms
2 TB softened butter plus 1 TB butter
2 TB flour
buttered noodles or rice (optional)
Cut your whole chicken into ten pieces (cutting each side of the breast into two pieces makes ten). Slice the bacon into thin strips. In a large pot, cook the bacon over medium-low heat until the bacon is crispy. Remove the bacon with a slotted spoon and reserve.
In the same pot, raise the heat to high. Season the chicken pieces on both sides with salt and pepper. Place half the chicken in the pot, skin side down. Brown well on both sides. Do the same with the other half of the chicken. Add 1/4 cup of the wine and scrape the bottom of the pot. Add the onions and garlic. Saute for 5 minutes. Add the rest of the wine and two of the mushrooms. (The mushrooms are a natural flavor-enhancer, but save the rest so you can brown them.) Add thyme and parsley.
Turn down to simmer and let it go for about an hour or until chicken is tender. Remove the chicken to a plate and keep warm. Reduce the stock by 3/4. Mix the butter and flour together and whisk into the stock. Reduce further until it is a sauce consistency.
Heat a frying pan to medium-high. Add 1 TB butter. Add the mushrooms and don’t disturb them for at least 5 minutes until nicely browned. Stir and brown completely. Add to the main pot along with the chicken and reheat the chicken fully. Serve over noodles or rice, if desired. It’s a great low-carb dish on it’s own, though. Garnish with the crispy bacon.