1 chicken (4 to 5 lbs.) cut into 8 pieces
2 tbsp. olive oil
1 tbsp. salt
1 tbsp. freshly ground black pepper
1 cup frozen pearl onions
6 large garlic cloves, unpeeled
2 thyme sprigs
1 lb. baby Yukon Gold potatoes, halved
3 slices thick-cut bacon, sliced crosswise into 1/4 in. wide pieces
1 lb. cremini or button mushrooms, quartered
2 cups reduced-sodium chicken broth
Directions:
Save chicken wings for another use. Preheat oven to 375̊. Heat oil in a heavy-bottomed 4 to 5 qt. ovenproof pot over medium-high heat until hot. Season chicken pieces with salt and pepper and add skin side down to pot. Cook without turning until skin is crispy and deeply browned, about 12 minutes. Remove chicken from pot and set aside.
Pour off all but 2 tbsp. fat from pot, reduce heat to medium-low, and add onions, garlic, and thyme. Cook, stirring often, for 5 minutes, then add potatoes and bacon. Cook, stirring occasionally, until mixture is well browned, about 8 minutes. Pour off all but a thin layer of fat.
Add mushrooms and broth, bring to a boil, and cook until liquid has reduced by a quarter. Arrange chicken, skin side up, on top of vegetables. Transfer pot to oven and bake, uncovered, until chicken is cooked through, about 20 minutes.
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