CHICKEN FRICASSEE

By Sube

Ingredients

• 1 whole chicken cut into 8 pieces, skin on
• 3/4 cup flour
• 1 tsp kosher salt
• 1 tsp black pepper
• 1/2 tbsp granulated garlic
• 4 tbsp olive oil
• 1/2 pound bacon, cut strips into 1/4 inch pieces
• 1-1/2 cups pearl onions
• 2 tbsp flour
• 1 cup red wine
• 15 ounces whole tomatoes, in puree, coarsely chopped
• 8 ounces tomato puree
• 1/4 cup vegetable stock

Details

Servings 4

Preparation

Step 1

Preheat oven to 400.

Dredge chicken in flour seasoned with salt, pepper and garlic. In heavy skillet on medium high brown chicken in olive oil. Drain oil and add red wine. Simmer until wine reduces by two thirds. Remove from heat.

In a 4-quart stockpot, cook bacon until blonde to brown, Remove bacon and strain off roughly half of bacon fat. Brown onions remaining fat. When onions start to caramelize, lower heat to medium-low. Add flour and cook 3-5 minutes, stirring constantly.

In braising pan or casserole dish arrange chicken skin side up.

In stock pot, add the reduced red wine, tomatoes, vegetable stock and bacon to the onions., Stir to combine over medium-high heat until the sauce comes to a boil. Pour contents of stockpot over chicken and bring to a boil on stove.

Place braising pan into oven for approximately 20-30 minutes. Once the chicken starts to boil, reduce oven to 325 and braise for 1-1/2 to 2 hours. Chicken should be tender and sauce should medium thick in consistency.

Serve over pasta.