Skillet Chicken Recipes
Chicken Fricassee 2
Ingredients
- 1 whole chicken (cut into 8 pieces, skin on)
- 3/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 tablespoon granulated garlic
- 4 tablespoons olive oil
- 1/2 pound bacon (cut strips into 1/4-inch pieces)
- 1 1/2 cups pearl onions
- 2 tablespoons all-purpose flour
- 1 cup red wine
- 15 ounces whole tomatoes (in puree, coarsely chopped)
- 8 ounces tomato puree
- 3/4 cup vegetable stock
Instructions
- Heat oven to 400 degrees F.
- Dredge chicken in flour seasoned with salt, pepper and garlic.
- In heavy skillet on medium high heat brown chicken in olive oil.
- Drain oil and add red wine. Simmer until wine reduces by two thirds. Remove from heat.
- In a 4-quart stockpot cook bacon until blonde to brown.
- Remove bacon and strain off roughly half of bacon fat.
- Brown onions in remaining bacon fat. When onions start to caramelize, lower heat to medium-low.
- Add 2 tablespoons of flour and cook for 3-5 minutes stirring constantly.
- In braising pan or casserole dish arrange chicken skin side up.
- In stockpot add the reduced red wine, tomatoes, vegetable stock and bacon to the onions. Stir to combine over medium-high heat until the sauce comes to a boil.
- Pour contents of stockpot over chicken and bring to a boil on top of stove.
- Place braising pan into oven for approximately 20-30 minutes.
- Once the chicken starts to boil, reduce oven temperature to 325 degrees F and braise at for 1 1/2 to 2 hours. Chicken should be tender and sauce should be medium thick in consistency.
- Serve over pasta.