Chef Gordon Hamersley of Hamersley’s Bistro
– Boston, MA
Adapted by StarChefs.com
Cooking at Home
by Gordon Hamersley (Broadway Books)
Braising chicken makes it unbelievably tender.
Instead of sautéing the mushrooms separately and adding
them at the end of cooking, I add them at the beginning so that
their juices get released right into the dish. Rice or potatoes
would go well with this stewlike dish while some soft polenta
makes a less traditional but delicious side.
Yield: 4 Servings
In a large high-sided ovenproof sauté pan, heat 1 Tablespoon
of the vegetable oil over medium heat. Add the bacon and cook,
stirring, until most of the fat has rendered and the bacon is
just lightly browned in places, about 5 minutes. Use a slotted
spoon to remove the bacon from the pan, leaving the bacon fat
in the pan. Reserve the bacon.
Add the carrot and onions to the sauté pan with the bacon
fat and cook over medium heat, stirring occasionally, until the
onions brown in spots, about 5 minutes. Add the garlic and cook
for an additional 2 minutes. Take the vegetables out of the pan
and reserve them with the bacon.
Heat the oven to 325° F. Add enough vegetable oil to the
bacon fat in the pan to coat the bottom by about ¼-inch
and heat the pan over medium-high heat. Season the chicken pieces
all over with a salt and pepper. Add the chicken to the pan, skin-side
down in one layer, and brown each side, about 5 minutes for each
side of each piece. (If the pieces don’t fit in one layer,
brown them in batches.) Transfer the chicken pieces to a rimmed
Return the bacon, onions, carrot, and garlic to the pan. Add
the flour, lower the heat to medium-low, and cook, stirring well
so that the flour doesn’t burn, for 3 minutes.
Put the chicken and any accumulated juices back into the pan.
Add the red wine, chicken broth, bay leaf, thyme, and mushrooms.
Bring to a boil on top of the stove. Cover the pan with a lid
or aluminum foil, put it in the oven, and cook for 40 minutes.
Uncover the pan and continue to cook for an additional 15 to 20
minutes. (If the liquid is boiling, reduce the oven temperature
to 300° F.) Check that the chicken is cooked through by cutting
into a piece; it should be extremely tender.
To Assemble and Serve:
Transfer the chicken to a sided platter and cover to keep warm.
Degrease the cooking liquid. Bring the liquid to a boil and cook
until reduced slightly. Spoon some mushrooms, onions and sauce
over the chicken legs, sprinkle with parsley, and serve.
A lighter red than the one the chicken was cooked in, such as
a Mercurey or a Côte de Beaune from Burgundy.