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N/A Servings
Makes 4 servings. Difficulty
Involved
Ingredients
1 3.5 lb. free range chicken, cut into 8 pieces 1 bottle Cabernet Sauvignon 4 thickly sliced bacon, cut crosswise into 1/2 inch pieces 2 carrots, finely chopped 2 garlic cloves, coarsely chopped 1 onion, finely chopped 1 celery rib, finely chopped 1/3 cup Cognac 1/4 cup canola oil 2 parsley sprigs 2 oregano sprigs 1 bay leaf Salt and freshly ground black pepper 3 Tablespoons gf flour 1 cup unsweetened coconut milk
Directions
Place the chicken pieces in a very large bowl. Add the wine, bacon carrots, garlic, onion, Cognac and 2 tablespoons of canola oil. Tie the parsley, oregano and bay leaf together with kitchen twine and add the "bouquet garni" to the bowl. Cover the chicken with plastic wrap and refrigerate overnight.
Drain the chicken and vegetables, making sure to reserve the marinade. Pat the chicken and bacon dry with paper towels. Season chicken generously with salt and freshly ground black pepper. Dust the chicken pieces with 1-1/2 tablespoons gf flour. Heat the remaining 2 tablespoons canola oil in a large dutch oven over medium high heat. Add half the chicken pieces to the pan and brown on all sides (about 5 minutes per side). Transfer the browned chicken to a plate and repeat browning process with remaining chicken. Transfer all the chicken pieces to the platter. Add the reserved vegetables and bacon to the pan and cook over medium-low heat until the vegetables are tender, about 10 minutes. Stir in the remaining 1-1/2 tablespoons of gf flour until the vegetables are evenly coated with the gf flour. Add the reserved marinade and bouquet garni to the pan. Bring mixture to a boil over medium-high heat. Reduce the low, add the chicken and simmer for 15-20 minutes or until the breasts are just cooked through. Transfer the breasts to a plate and cover with foil to keep warm. Continue to simmer the remaining chicken pieces until they are very tender, about 30-45 minutes longer. Add the remaining chicken pieces to the breasts; cover and keep warm.
Bring the sauce to a boil and reduce by one-third, about 12 minutes. Discard the bouquet garni. Add the coconut milk. Simmer until slightly thickened. Adjust seasonings to taste with salt and freshly ground black pepper. Return the chicken to the pan. Continue to simmer, turning the chicken often, for about 5 minutes until the chicken is hot. Serve with mashed, steamed or roasted potatoes.
Tips
Make sure to begin preparing this meal a day in advance - the chicken needs to marinate overnight.
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