Braised Chicken with Bacon and Mushrooms
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Source: KOAA
½ cup dried porcini mushrooms, re-hydrated in ½ c. hot water
1 ½ cups white wine
5 tbsp. tomato paste
½ lb. bacon, chopped
1 small onion, diced
3 cloves garlic, minced
¾ lb. mushrooms, quartered
Pinch crushed red pepper
1 teaspoon chopped rosemary
6 chicken leg and thighs, skinned, seasoned with salt
½ cup beef broth
1 tbsp. soy sauce
Remove porcinis from liquid and chop. Reserve liquid. Stir together the while wine and tomato paste.
In a large pan or braiser over medium heat, sauté the bacon until the fat is rendered and bacon is crisp. Remove bacon to a paper towel lined bowl to drain and add the onions to the bacon fat. Sprinkle with a pinch of salt and stir to coat the onions in fat. Sauté until onions are just translucent. Add the mushrooms and continue to sauté until mushrooms are golden brown. Add chopped porcinis, garlic, crushed red pepper and rosemary and sauté until just fragrant, about 1 minute.
Pour in white mixture, scraping up any browned bits from the bottom of the pan. Add beef broth, soy sauce and reserved porcini water and bring to just a simmer. Nestle in chicken pieces and cover with parchment. Continue to gently simmer, 1 hour until chicken is tender and liquid has reduced to sauce consistency. Alternatively, the cooking process can be done in the crock pot, approximately 4 hours on a low temperature.
Remove chicken to a plate and tent to keep warm. Add the reserved bacon to the sauce, bring to a simmer and skim off any foam or fat that rises to the top. Serve chicken with pasta, polenta or mashed potatoes with a generous amount of sauce poured over the top.
