Photo: c. foodblogchef 2019
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FRENCH STYLE CHICKEN
Serves 4
Ingredients:
1⁄2 cup flour
3-lb. skin on chicken parts (I use thighs, or you can substitute 2 Cornish Game Hens, quartered)
2 slices bacon, roughly chopped
3 tablespoons olive oil
5 cloves garlic, thinly sliced
1 cup chicken stock
1⁄2 cup dry sherry
3 tablespoons Brandy or Cognac
2 tablespoons roughly chopped fresh Rosemary and/or Parsley
2 t tablespoons butter, cut into 1⁄4" cubes
1 teaspoon Dijon or Brown Mustard
Kosher salt and freshly ground black pepper, to taste
Preparation:
Heat oven to 350°.
1. Place flour in a bowl (or paper bag); set aside.
2. Season chicken with salt and pepper, and dredge in flour; set aside.
3. Heat bacon in a 12" ovenproof skillet over medium-high heat, and cook, stirring, until its fat renders, about 4 minutes. Using a slotted spoon, transfer bacon to a bowl; set aside. Leave the flavorful bacon fat in the skillet.
4. Add olive oil to skillet, and working in 2 batches, add chicken, and cook, turning once, until well browned on both sides, about 12 minutes. Transfer to a plate and tent with aluminum foil and set aside.
5. Pour off excess fat and save.
6. Add garlic to the skillet along with 2 tablespoons reserved chicken fat and cook, stirring, until golden brown, about 2 minutes.
7. Add stock and sherry, and return chicken to the skillet, skin-side up; sprinkle with reserved bacon along with rosemary/parsley, and then dot with butter.
8. Transfer skillet to oven, and cook, basting twice during cooking, until chicken is cooked through and tender, about 30 minutes.
9. Remove chicken from sauce and tent.
10. Strain sauce; reserve sauce and separate grease.
11. Use reserved chicken fat and 1 tablespoons flour to make a roux; mix well until roux is the consistency of thick sauce and slightly browned.
12. Add strained sauce to roux whisking constantly to avoid clumps in the sauce; add a bit of chicken broth if sauce is too thick.
13. Add 3 tablespoons Brandy/Cognac and bring to a boil.
14. Add 1 teaspoon mustard; mix well; bring to a boil while whisking; pour over chicken; serve.