Perfect comfort food for a family dinner. Serve over gnocchi, mashed potatoes, rice or pasta.
You will need:
3 lbs. chicken pieces, bone-in, skin-on
1 large, sweet onion, sliced
4 large carrots, sliced
4 celery ribs, sliced
1 red bell pepper, diced
2 cloves garlic, minced
2 C fresh spinach, roughly chopped
1/2 C Marsala wine or Cooking Sherry
2 C chicken broth
2 TBSP Roasted Garlic & Wild Mushroom
1 tsp Black Truffle Sea Salt
2 tsp dried, crushed sage or 2 TBSP fresh sage, chopped
Ground black pepper to taste
2 TBSP cornstarch mixed into 1/4 C cold water for a slurry at the end of cooking.
For Chicken Dredge:
1/4 C all-purpose flour
1 1/2 TBSP Roasted Garlic Wild Mushroom
1 1/2 tsp Black Truffle Sea Salt
Fresh ground black pepper to taste
Directions:
Step 1: Preheat oven to 350 degrees. Trip excess fat off chicken pieces. Combine all dredging ingredients in a large food storage bag and add chicken pieces one or two at a time. Shake to coat the pieces well and then shake to remove excess flour. Place on a plate until all pieces are done.
Step 2: Heat vegetable oil in a large Dutch oven over medium-high heat. (If you don't have a Dutch oven, you can do the stovetop cooking in a skillet and transfer everything to a baking dish.) Add chicken pieces, skin side down and brown for 3 - 4 minutes. Work in batches to avoid over-crowding. Once browned, remove to a plate.
Step 3: Once all chicken pieces are done, add sliced onion to the same pot and sauté for 3 - 4 minutes, until they start to soften. Scrape up any bits that are stuck to the bottom. Add minced garlic and sauté another 1 - 2 minutes. Add wine and deglaze the pan. Simmer the wine for 3 - 4 minutes to burn off the alcohol.
Step 4: Add the remaining veggies, seasonings, sage, and chicken broth to the pan. Bring to a simmer, then turn the heat off and add the chicken pieces back in, nestling them into the veggies and broth. Cover with the lid and bake for 50 - 60 minutes. (If your pot is crowded it will take the full hour to cook everything and the veggies won't get mushy.)
Step 5: Pull the pot from the oven, remove chicken pieces to a plate and tent with foil. Heat the pot with the veggies and broth over medium heat until it is simmering. Add the cornstarch slurry and reduce heat to low, continue cooking, stirring frequently for 5 minutes, until it is a gravy-like consistency. Check for flavor and add salt and pepper as needed. Just before serving add the chopped spinach and cook just until it softens.
Step 6: Add the chicken pieces back into the pot and ladle broth and veggies over them, or place on a serving platter and ladle the pot ingredients on top.
Notes: You can use some boneless, skinless breast pieces if you prefer them, but try to use at least some bone-in, skin-on pieces as well, because they add a great deal of flavor and moisture to the dish.
Recipe Credit: This recipe was created by one of our online fans, Aimee MacArthur from Montana. Aimee is a home cook and part-time private chef who loves good food made using quality ingredients, especially seasonings, herbs, oils, and vinegars. She is also a home "sourdough scientist," working on perfecting the craft.