This classic recipe of braised chicken with bacon, mushrooms, tomatoes, and wine is our favorite kind of comfort food – hearty and satisfying, yet quick and easy enough for a weeknight.
- 8 slices Uncured Applewood Smoked Bacon, sliced
- 4 Green Circle Chicken, Leg Quarters
- Kosher salt and freshly ground black pepper
- ¾ cup chopped shallots
- 2 cloves garlic, finely chopped
- 1 package Organic Chef’s Mix Mushrooms, trimmed and roughly chopped
- 2 teaspoons fresh thyme leaves
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 1/3 cup dry white wine
- 1 container Duck and Veal Demi-Glace
- 1 can (14 ounces) crushed tomatoes
- Handful chopped flat-leaf parsley
- Preheat oven to 375 degrees F.
- In a Dutch oven over medium heat, cook bacon until crisp; remove with a slotted spoon and set aside on paper towels to drain. Leave the rendered bacon fat in the pan over medium heat.
- Season chicken legs with salt and pepper. Working in batches if necessary, sear chicken in the bacon fat until browned all over, about 5 minutes each side. Remove chicken to a rimmed plate and set aside.
- To the pan add shallots and sauté until translucent, about 3 minutes; add garlic and continue to cook about 1 minute more. Add mushrooms and thyme, season with salt and pepper, and turn to coat. If the mixture seems dry, add about a tablespoon or so of water. Sauté mixture until mushrooms are softened, about 7-10 minutes. Stir in tomato paste, turning to coat and cook for about 3 minutes. Stir in flour and continue to cook about 5 minutes more.
- Carefully add the wine, scraping up any browned bits on the bottom and sides of the pan; cook about 2 minutes then stir in the demi-glace and tomatoes. Add the chicken pieces back to the pan along with any accumulated juices. Raise heat to medium-high and when the mixture starts to bubble, cover and put in the oven. Continue to cook in the oven until chicken is cooked through, about 20-25 minutes. Before serving add reserved bacon and garnish with parsley.