- Cooking Time: 20
- Servings: 4
- Preparation Time:
- 3/4 cup boiling chicken stock
- 1/2 oz dried porcini mushrooms
- 1 3 lb. chicken, cut up into 8 pieces
- salt and coarse ground pepper
- olive oil
- 2-3oz pancetta, chopped
- 1 Tbs chopped garlic
- 1 Tbs chopped fresh sage
- 1/2 cup zinfandel
- Take boiling chicken broth off stove.
- Add mushrooms, cover and steep for 20 minutes. Remove mushrooms and chop, saving broth.
- Season chicken with salt and pepper.
- In large pot, heat olive oil, then sear chicken till brown on both sides.
- Remove chicken and cook pancetta in pot until crisp, about a minute.
- Add garlic and sage, stir and cook for another minute.
- Add wine, scraping browned bits off bottom while stirring.
- Stir in porcini liquid and return chicken to pan. Add additional liquid totaling 14.5 oz.
- Cover and simmer, checking occasionally, at least half an hour.
NotesIn stressful times my first instinct is to make a big pot of something and invite people over. Somehow taking care of a basic need and inviting people to share in a communal experience makes life seem less out of control. Last night they announced the WGA strike and I got out the stew pot and braised a whole chicken. The dinner was a huge hit and there was nothing left.
I found this in a Williams Sonoma catalog and altered the directions slightly to fit my own needs. For example, turns out you don't need the $29 jar of Chicken Demi-Glace, chicken broth seems to work fine.
Also, WS suggested searing on each side for 8 minutes, then cooking for only about 15. I prefer to sear for just a few minutes, then simmer until the chicken falls off the bone.
Lastly, WS used a 14.5 oz can of tomato puree. I'm allergic to tomatoes, so I omitted this and used extra wine, chicken broth, and mushroom broth to make up for the extra liquid.
I recommend serving over mushroom risotto.