1 whole chicken (2 breast quartered, 2 thighs, 2 drumsticks so 8 pieces in all)
5 bacon strips
2 Tbsp butter
5-6 cloves of chopped garlic
2 cups chicken broth
1 cup of red wine
½ cup flour
1 tsp salt
1 tsp white or black pepper
8-10 sprigs of thyme (remove leaves from stems)
9-10 branches of chopped Italian parsley
2 tsp fines herbs or herbes de provence
1 ½ cup of chopped celery in 1-inch thickness
15-16 boiler onions peeled or 20-25 pearl onions
1 teaspoon of sea salt
1 cup of baby carrots cut in half
10-12 cromini or white mushrooms cut in half
2 cups broccoli florets
In a large frying pan, on medium heat, cook the bacon until crispy then turn heat off. Remove the bacon, leaving the fat in the frying pan and chop the bacon into 1 inch pieces. Set aside. Cut up the chicken like you were going to make fried chicken. It should be at least 8 pieces of chicken when it is all cut up. Do not use the spine section as there is no meat on it. Sprinkle the chicken with 1 tsp. of salt and pepper. Place flour in a plastic or paper bag. Take chicken pieces two at a time and shake them in the bag to coat them with flour. Repeat until all the chicken is coated with flour. When done, add butter into the pan with bacon grease and cook chopped garlic in the fat. Then add in chicken pieces and lightly brown the chicken on all sides. Take chicken pieces and place in a casserole or a creuset cast iron casserole dish. Place bacon bits, carrots, pearl onions, celery, and sprinkle herbs and additional 1 tsp of salt into the dish. (Do not put in broccoli and mushrooms.) Then pour in chicken broth and wine all over the vegetables and chicken into the casserole dish. Cover and bake in the oven for 1 hour at 350 degrees. Stir contents of the chicken then add in chopped broccoli and mushrooms then cover the casserole dish and cook for 45 more minutes with the casserole covered in the oven.
Serve with rice or bread. Serves 5 people.
5 bacon strips
2 Tbsp butter
5-6 cloves of chopped garlic
2 cups chicken broth
1 cup of red wine
½ cup flour
1 tsp salt
1 tsp white or black pepper
8-10 sprigs of thyme (remove leaves from stems)
9-10 branches of chopped Italian parsley
2 tsp fines herbs or herbes de provence
1 ½ cup of chopped celery in 1-inch thickness
15-16 boiler onions peeled or 20-25 pearl onions
1 teaspoon of sea salt
1 cup of baby carrots cut in half
10-12 cromini or white mushrooms cut in half
2 cups broccoli florets
In a large frying pan, on medium heat, cook the bacon until crispy then turn heat off. Remove the bacon, leaving the fat in the frying pan and chop the bacon into 1 inch pieces. Set aside. Cut up the chicken like you were going to make fried chicken. It should be at least 8 pieces of chicken when it is all cut up. Do not use the spine section as there is no meat on it. Sprinkle the chicken with 1 tsp. of salt and pepper. Place flour in a plastic or paper bag. Take chicken pieces two at a time and shake them in the bag to coat them with flour. Repeat until all the chicken is coated with flour. When done, add butter into the pan with bacon grease and cook chopped garlic in the fat. Then add in chicken pieces and lightly brown the chicken on all sides. Take chicken pieces and place in a casserole or a creuset cast iron casserole dish. Place bacon bits, carrots, pearl onions, celery, and sprinkle herbs and additional 1 tsp of salt into the dish. (Do not put in broccoli and mushrooms.) Then pour in chicken broth and wine all over the vegetables and chicken into the casserole dish. Cover and bake in the oven for 1 hour at 350 degrees. Stir contents of the chicken then add in chopped broccoli and mushrooms then cover the casserole dish and cook for 45 more minutes with the casserole covered in the oven.
Serve with rice or bread. Serves 5 people.