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Thursday, December 15, 2016

Drunken Italian Chicken

Rich sauce, zesty garlic smothers this Chicken in Flavor

Serves 4
1 4-pound chicken, quartered
Garlic, Salt and pepper
2 tablespoons olive oil
1/3 pound pancetta or meaty slab bacon, diced
2 carrots, peeled and chopped
2 ribs celery with leafy tops, chopped
1 onion, chopped
4-8 cloves garlic, crushed
1 small green anaheim pepper, diced

Herb bundle: 4 stems rosemary, handful of sage, 2 bay leaves
1 bottle red wine such as Montefalco Sagrantino or other Italian red wine
About 2 tablespoons Acacia (light in color and flavor) honey

How to make it:
Pat chicken dry and season chicken with garlic powder, salt and pepper.   Heat a large Dutch oven over medium high heat, add olive oil, 2 turns of the pan, brown chicken skin side down first on both sides, remove to plate.  Add bacon and stir a minute or 2, add carrots, celery, onions, the garlic, herb bundle, salt and pepper, stir to soften 5 minutes, add wine and honey, bring to boil, add chicken and simmer 30-40 minutes to thicken.

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