This is the kind of chicken you will find on the menu at Brasseries in France. Homey, comforting, but not too rich. Serve with a frisee lettuce or Belgian endive salad & Sauvignon Blanc wine.
1 Village Grocer free range chicken (3-4 lbs) cut into 6 pieces
1 tbsp coarse sea salt
2 tbsp unsalted butter
2 tbsp olive oil
¼ lb smoky country bacon cut in halves
4 peeled garlic cloves, crushed
24 pearl onions
½ lb mushrooms, quartered
1½ cup Yukon gold potatoes, peeled and cut into ½” dice
1 cup white wine
2 tbsp parsley, chopped finely
Sea salt and freshly ground pepper
Rinse and thoroughly dry your chicken pieces. Sprinkle generously with coarse sea salt and let sit in the fridge (uncovered) a minimum of 2 hours (up to 24). This stage is not absolutely crucial however; you will get a much crisper skin and more flavorful chicken if you have time.
Preheat the oven to 350° F.
In a sauté pan, heat 1 tbsp butter and 1 tbsp olive oil. Sprinkle the chicken with freshly ground pepper. Brown the chicken on both sides (about 5 minutes per side). Remove the chicken to a baking pan. Place in the oven for 20-30 minutes. Internal temperature of the chicken should be 180°F.
Meanwhile in the sauté pan, add the bacon and garlic. Cook until the bacon is crisp, remove and set aside. Add the onions to the pan and cook about 10 minutes until golden. Set aside with bacon. Add the mushrooms to the pan and cook about 5 minutes. Set aside with bacon.
Put the potatoes in the sauté pan. Add 1 tbsp olive oil and 1 tbsp butter. Cook 20 minutes until golden. Remove, set aside with the bacon. Deglaze the pan with the white wine, reduce to 2 tbsp. Add the vegetables back into the pan, heat through. Spoon the vegetables over the cooked chicken and garnish with parsley.
Recipe from Leslie Stowe’s website