Monday, September 03, 2007
- 1 (3- to 4-pound) frying chicken, cut into 8 pieces
- salt and freshly ground pepper to taste
- 2 Tbl olive oil
- 2 slices bacon, cut into 1/4-inch pieces
- 1 onion, chopped
- 4 large shallots, cut into halves
- 4 carrots, cut into 3/4-inch pieces
- 2 cloves of garlic, minced
- 1 - 2 Tbl flour
- 1/2 c chicken stock or broth
- 1/4 c balsamic vinegar
- 3/4 c Zinfandel
- 1 bay leaf
- 2 Tbl chopped Italian parsley for garnish
- Preheat the oven to 325°F. Rinse the chicken and pat dry; season with salt and pepper. Brown in the heated olive oil in a 10- to 12-inch Dutch oven or oven-proof skillet. Remove the chicken to a dish and drain all but 2 Tbl of the drippings from the Dutch oven.
- Add the bacon, onion, shallots, carrots, and garlic. Cook for 3 minutes or until the onion begins to become tender, stirring constanttly. Sprinkle with the flour and mix well. Stir in the chicken stock or broth, vinegar, wine, and bay leaf. Add all the chicken pieces but the breast pieces.
- Braise, covered, in the oven for 30 minutes. Season with salt and pepper, and add the chicken breast pieces. Braise, uncovered, for 20 minutes longer. Serve over egg noodles or rice, discarding the bay leaf; garnish with the parsley.
Footnote: This recipe goes well with a glass of Zinfandel. Balsamic vinegar is concentrated by aging it in various kinds of wood barrels. The resulting flavor is too sweet for many red wines, but Zinfandel has the fruitiness to handle it. Serves four.