Categories: CHICKEN
Ingredients
- 1 strip bacon, cut into small lardons
- 3 teaspoons vegetable oil
- 1 pound chicken legs
- 1 pound chicken thighs
- Kosher salt and freshly ground black pepper
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 large onion, diced
- 1 tablespoon all-purpose flour
- 2 cups chicken stock
- Sour Cream Garlic Biscuits, recipe follows
Directions
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Cook the bacon in 2 teaspoons of the oil in a heavy pot or Dutch oven over medium heat until crisp. Remove and set aside, reserving the bacon fat in the pot.
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Use dry hands to pull off the skin from the chicken thighs and discard. Trim any large pieces of fat. Sprinkle the chicken legs and thighs with salt and pepper and brown over medium-high heat in the Dutch oven. Remove the chicken and set aside. Lower the heat to medium and cook the carrots, celery and onions in the remaining oil over medium heat until tender and fragrant. Sprinkle with flour and cook 1 minute, stirring. Deglaze the pan with the chicken stock. Add back the chicken and the bacon, and pour enough water to almost cover the chicken, 1 to 2 cups. Cook, covered, over low heat for 30 minutes and then uncovered for 15 minutes. If the sauce is not thick enough, let it reduce longer. Serve over the Sour Cream Garlic Biscuits.