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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 4 |
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This recipe comes from chef Eric Ripert of Le Bernadin in NYC, as seen on Martha Stewart's show. It is a homestyle meal, but impressive enough for dinner guests. Serve with fresh egg noodles. Ingredients:
3 lbs whole chickens |
1 tablespoon all-purpose flour, plus more for dusting |
fine sea salt & freshly ground black pepper |
1/4 cup canola oil |
1 slice smoked bacon, cut into 1-inch pieces (optional) |
1/2 cup celery, finely chopped |
1/2 cup carrot, finely chopped |
1/2 cup onion, finely chopped |
2 garlic cloves, sliced thin |
3 ounces mushrooms, trimmed and chopped |
1 (750 ml) bottle red wine |
1 tablespoon tomato paste |
1/2 cup brandy |
1 sprig fresh thyme |
1 sprig fresh flat-leaf parsley |
1 bay leaf |
Directions:
1. Rinse chicken under cold water, removing giblets and neck, set aside.
2. 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.
3. Spread chicken open and cut through center of breastbone to separate into halves.
4. Turn each half over, remove wings at joint attached to breast; separate leg and thigh from breast and cut apart.
5. Place legs and breasts into the refrigerator.
6. Place back, wings, and neck, if included, into a large saucepan with 4 cups of water; bring to a boil, over high heat.
7. Reduce heat and simmer 2 hours, skimming any impurities that rise to the top.
8. Strain stock, discarding any solids.
9. Remove chicken pieces from the refrigerator and season with salt and pepper; dredge lightly in flour.
10. In a large Dutch oven or saucepan, heat oil over medium heat; brown chicken pieces, in batches, on all sides; set aside.
11. Drain all but 1 tablespoon of oil from the pot; add bacon, if using, and cook until fat is rendered and bacon is crisp.
12. Add celery, carrot, onion, garlic, and mushrooms; cook until onions begin to caramelize, stirring occasionally, about 5 to 7 minutes.
13. Meanwhile, heat wine in a separate medium saucepan until boiling; let reduce 4 minutes.
14. Add 1 tablespoon flour and tomato paste to vegetable mixture, stir; add brandy to de-glaze pan.
15. Return chicken pieces to pot, add in wine, 1 cup chicken stock (reserve remaining stock for another use), thyme, parsley, and bay leaf.
16. Bring to a boil, reduce heat to low and simmer until chicken is tender and falling off the bone, about 2 hours.
17. Remove chicken from pot and set aside; remove bacon, discard.
18. Bring liquid in pot to a boil, then reduce liquid to a simmer, and reduce by half.
19. Return chicken to pot, taste and season with salt and pepper; serve with egg noodles.
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