• Cooking Time: 20
  • Servings: 4
  • Preparation Time:


In 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.


  • 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.

Categories: Main Dish  Poultry  Stove 
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