4 ounces slab bacon
6 chicken legs
1/2 medium onion,coarsely cut
1 carrot , sliced coarsely cut
1 carrot sliced coarsely but reserved for latter
1 celery stalk , sliced coarsely
8 garlic cloves whole
6 sprigs fresh thyme
1/2 fresh bay leaf
1 teaspoons coriander seeds
1/2 teaspoon cracked white peppercorns
1/2 pound pearl onions, trimmed and peeled
1 pound cremini mushrooms cleaned and trimmed
reserved cleaned mushroom bottoms
1 bottle dry red wine
1/2 bottle ruby port wine
3-4 T olive oil
2 T butter
2 T all-purpose flour
1/2 pint unsalted veal stock
1/2 pint unsalted chicken stock
2 cups penne pasta
finely diced parsley and chives for garnish
Salt and freshly ground pepper to taste
DAY 1: Cut the bacon into 1/4
slices. Separate the chicken legs and thighs.
Put the chicken pieces in a large container
with the sliced onion, mushroom bottoms, 1 coarsely
chopped carrot, 1 chopped celery stalk, 4 garlic
cloves and a sachet of the thyme, bay leaf,
coriander, and peppercorns and half the sliced
bacon. Cover all the ingredients with the red
wine and port and marinate in the refrigerator
DAY 2: Preheat the oven to 325°F. Strain
the wine from the chicken and other ingredients
Reduce the wine in a large pot by half.
Pat the chicken very dry, season well, put
1 T butter and 1 T olive oil over medium-high
heat in a large Dutch oven and sear the chicken
skin side down till crisp. Turn the chicken
and sear the other side. Note: Be sure not to
crowd the pan. You will have to do this in two
batches to insure the skin is properly seared
and crisp. Remove the chicken, add the bacon.
Cook till browned then add the diced vegetables
from the marinade and cook, stirring occasionally
on medium heat until soft, about 5 minutes.
Sprinkle the flour over the vegetables, and
cook, stirring, for another few minutes making
sure all the vegetables are properly coated..
Add the reduced wine, chicken, vegetables,
and bacon to the Dutch oven with the veal and
chicken stock. Add the sachet of herbs. Bring
to a simmer, cover with a round of parchment
paper that has a hole cut in the center to allow
steam to be released. Then transfer the casserole
to the oven. Cook for 1 hour, or until the chicken
is tender at 325F.
Strain the chicken and vegetables from the
sauce, discarding the sliced carrot, onion,
and celery. Remove the bacon. If the sauce seems
too thin, return just the sauce to the heat
and reduce to desired consistency (it should
coat the back of a spoon).
Prepare the remain garnish: par boil the peeled
pearl onions and carrots for 5 minutes. sauté
the remaining bacon with 1 T of olive oil. After
crisp let the bacon rest on a rack with a paper
towel. It will be later used as a garnish. Do
not remove the bacon fat from the pan. In batches
sauté the mushrooms tops, sliced carrots
and pearl onions. Add these ingredients to the
chicken pot and cover with parchment paper.
Cook for 15-20 minutes more at 325 F.
Cook the penne pasta according to instructions.
Add 1 T butter to a pan add the pasta and chives
and parsley. Sauté slightly to incorporate
Note1 : Portabello stems cleaned and cut in
half add great flavor and are excellent after
braised in the wine sauce. Add in marinade step.
This is a great dish also to add those dried
shitake mushrooms left in the refrigerator.
Note 2: If time permits leave 1 day in refrigerator
so fat can be easily skimmed off the top.
To Assemble and Serve:
|Arrange the chicken,
bacon, pearl onions, mushrooms, in
a dish. Spoon the sauce over top and
garnish with the penne pasta with
chives and parsley.