|8 chicken pieces, skin on, about 1¾ lb (800 g) total||3 celery ribs, finely chopped|
|1 tbsp flour||3 carrots, finely chopped|
|2 tbsp olive oil||½ cup dry white wine|
|6 bacon slices, chopped||1 x 14 oz (400 g) can diced tomatoes, with juices|
|1 onion, finely chopped||1¼ cups hot vegetable or chicken stock|
|2 garlic cloves, finely chopped||sea salt and freshly ground black pepper|
Preheat the oven to 400 F (200 C). Season the chicken well with salt and pepper, then dust with the flour.
Heat 1 tablespoon of the oil in a large cast iron or other flameproof casserole over high heat. Add the chicken pieces, skin-side down, along with the bacon, and cook the chicken for 10-15 minutes, turning once, until golden. Remove the chicken and bacon from the pan with a slotted spoon, and set aside.
Reduce the heat to low, and add the remaining oil to the casserole with the onion and a pinch of sea salt. Cook for 5 minutes until soft, then add the garlic, celery, and carrots. Cook for 5-6 minutes longer, until soft.
Increase the heat to high once again and add the wine. Let bubble for a few minutes until the smell of alcohol evaporates. Add the tomatoes and their juices and pour in the stock. Boil gently for a few minutes more, stirring frequently. Reduce the heat to a simmer, and return the chicken and bacon to the casserole. Spoon the tomato sauce over the chicken, cover, and transfer to the oven to cook for about 1 hour. Add more stock or if it appears dry. Serve with creamy mashed potatoes.
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