|Nutritional Guidelines (per serving)|
For this recipe we braise a cut-up chicken in chicken stock with a little white wine, but you could substitute apple cider or even cider vinegar for the wine. And I'll tell you a secret: You could actually braise the chicken in water instead of chicken stock.
What? I'm serious. Not only will the chicken still taste amazing, but you'll end up with a beautiful chicken stock that you can use for other stuff (like braising another chicken).
You'll also save a few bucks, and scandalize a whole lot of people who insist that you never cook anything in plain water. But trust me, the chicken will be tender and juicy and incredibly flavorful. Just make sure you season the water with Kosher salt, enough so that you can taste it.
Here's another tip: Sometimes you can get a prepackaged chicken that's already cut up, which is fine, but you absolutely want to make sure the chicken back is in there. Sometimes it isn't. (You're not going to eat the back, but it will add tons of flavor to the broth.) Most butchers will just cut up a whole chicken for you if you ask, and that way you'll get everything.
- 1 whole chicken, 4 to 5 pounds, cut up (including the back)
- 3 to 4 slices of bacon (depending on thickness; you want about 1/4 pound), diced
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup chopped onion
- 1/2 cup chopped leek (white part and light green part)
- 4 to 5 garlic cloves, peeled
- 1 bay leaf
- 2-3 sprigs fresh rosemary
- 1 tablespoon tomato paste
- 4 cups chicken stock
- 1 cup white wine
Preheat your oven to 300°F.
Dry the chicken well with paper towels, then season it generously with Kosher salt and freshly ground black pepper.
Cook the bacon in a heavy Dutch oven over medium high heat until it's brown and the fat has rendered out. Then add one breast (skin side down), one thigh (skin side down), one drumstick and one wing. Brown the chicken for 4 to 5 minutes, then remove to a platter and repeat with the other four pieces. Finally, brown the back, skin side down, and remove it to the platter when it's brown.
To the pot, add the leeks, onions and garlic and sauté until the onion is translucent, about 3 to 4 minutes. Then pour in the wine and scrape off any roasted bits from the bottom of the pan. Stir in the tomato paste.
Now return all the chicken pieces to the pot, and pour in enough chicken stock so that the chicken is at least 90 percent submerged. If you need more liquid, top it off with water. Adjust the seasoning of the liquid with Kosher salt if necessary. Also add the rosemary and bay leaf.
Bring the pot to a boil on the stovetop, then cover it with a tight-fitting lid and transfer it to the oven. Cook for about an hour, then remove the pot from the oven and let the chicken cool in the pot for 15 to 20 minutes before serving.
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