Ingredients

1 free-range, organic chicken (2.5 lbs), cut into parts
1 oz Neudske’s Applewood Bacon, diced
½ carrot, small oblique
½ celery, minced
2 T of garlic, sliced thinly
1 shallot, sliced thinly
¼ pearl onion, whole (frozen is easiest)
¼ c Sangiovese or similar red wine
1-3 t of flour
3 oz heavy cream
3/4 c Roasted Reduced Chicken Stock

Optional
¼ lb (4 oz) Maitre de Butter
1 oz (2 T) White Truffle Oil
Parsley oil and a fried carrot chip

 

Directions

1. Season thighs/legs, tie together and place on a sheet plan.  Roast at 400 degrees until golden brown.
2. Slowly sauté the diced bacon to golden; add the vegetables and sauté until translucent.  Deglaze the pan with red wine.  Dust with flour to thicken the sauce.
3. Add chicken stock and bring to a simmer, then add heavy cream.
4. Pour sauce over thighs/legs and cover.  Place in 300 degree oven and braise until tender.
5. Cook chicken breast to 165 degrees and plate with thighs/legs.
6. Garnish with parsely oil and carrot chip.  Serve with Potato Boulengere and green beans.
Enjoy with your favorite Temecula red!