Cook for 5 minutes to break down the tomatoes. Add ¾ of the garlic and the tomatoes, rosemary, thyme and bay leaf. Add the onions and carrots, and sauté for another 3 to 4 minutes. Add the mushrooms and sauté for 3 to 4 minutes until golden brown.
When bacon is crisp, use a slotted spoon to remove it. Remove the chicken and reduce the heat slightly. Remove the golden-brown chicken pieces, add the remaining chicken and follow the same procedure.
When the pan is hot, add 4 pieces of chicken and sauté for 2 minutes per side. In a large, oven-proof roasting pan (with a lid to use later), add 2 Tbsp olive oil over medium-high heat. Season the chicken pieces with salt and pepper. Line a rimmed sheet pan with parchment and set aside. For a summer treat, lighten it up by using Riesling.Ģ½ to 3 lbs whole chicken (preferably naturally raised), cut into 8 pieces (halve each breast, thighs and legs)Ģ slices thick-cut bacon, cut in ½-inch piecesģ carrots, peeled and cut into ½-inch diceĤ Tbsp unsalted butter, room temperature, divided Made with red wine, it’s a perfect winter meal. This version of the traditional recipe uses our grilled Sour White brushed with garlic oil to soak up the sauce and add texture. Leslie cites that experience as one of the great memories of her life. She’d been in Seattle, visited Macrina, and loved it. In 1996, Julia Child invited Leslie to her kitchen to film an episode of Baking with Julia. This recipe is inspired by the wonderful Julia Child, who made French cooking approachable and fun. A traditional French dish of chicken cooked with red wine, onions, mushrooms and bacon.
0 kommentar(er)
