Directions:
- Rinse chicken under cold water, removing giblets and neck, set aside.
- Cut up chicken: place chicken, breast side down, on a cutting board; using kitchen shears, cut along each side of back bone and remove back and ribs.
- Spread chicken open and cut through center of breastbone to separate into halves.
- Turn each half over, remove wings at joint attached to breast; separate leg and thigh from breast and cut apart.
- Place legs and breasts into the refrigerator.
- Place back, wings, and neck, if included, into a large saucepan with 4 cups of water; bring to a boil, over high heat.
- Reduce heat and simmer 2 hours, skimming any impurities that rise to the top.
- Strain stock, discarding any solids.
- Remove chicken pieces from the refrigerator and season with salt and pepper; dredge lightly in flour.
- In a large Dutch oven or saucepan, heat oil over medium heat; brown chicken pieces, in batches, on all sides; set aside.
- Drain all but 1 tablespoon of oil from the pot; add bacon, if using, and cook until fat is rendered and bacon is crisp.
- Add celery, carrot, onion, garlic, and mushrooms; cook until onions begin to caramelize, stirring occasionally, about 5 to 7 minutes.
- Meanwhile, heat wine in a separate medium saucepan until boiling; let reduce 4 minutes.
- Add 1 tablespoon flour and tomato paste to vegetable mixture, stir; add brandy to de-glaze pan.
- Return chicken pieces to pot, add in wine, 1 cup chicken stock (reserve remaining stock for another use), thyme, parsley, and bay leaf.
- Bring to a boil, reduce heat to low and simmer until chicken is tender and falling off the bone, about 2 hours.
- Remove chicken from pot and set aside; remove bacon, discard.
- Bring liquid in pot to a boil, then reduce liquid to a simmer, and reduce by half.
- Return chicken to pot, taste and season with salt and pepper; serve with egg noodles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 976.73 Kcal (4089 kJ) | ||
| Calories from fat | 607.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 67.48g | 104% | |
|---|---|---|---|
| Cholesterol | 310.73mg | 104% | |
| Sodium | 310.54mg | 13% | |
| Potassium | 888.69mg | 19% | |
| Total Carbs | 7.28g | 2% | |
| Sugars | 2.78g | 11% | |
| Dietary Fiber | 1.61g | 6% | |
| Protein | 63.71g | 127% | |
| Vitamin C | 15.1mg | 25% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 3.8mg | 21% | |
| Calcium | 58.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 208.61 Kcal (873 kJ) | ||
| Calories from fat | 129.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.41g | 104% | |
|---|---|---|---|
| Cholesterol | 66.37mg | 104% | |
| Sodium | 66.33mg | 13% | |
| Potassium | 189.81mg | 19% | |
| Total Carbs | 1.55g | 2% | |
| Sugars | 0.59g | 11% | |
| Dietary Fiber | 0.34g | 6% | |
| Protein | 13.61g | 127% | |
| Vitamin C | 3.2mg | 25% | |
| Iron | 0.8mg | 21% | |
| Calcium | 12.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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