INGREDIENTS:
3 chicken legs, and 3 chicken thighs. (I got bone-in, skin-on, quartered leg pieces and just cut the legs off the thighs with sweet bone cutting scissors).
*you can use whatever cuts you want though*
flour, pepper
onion, cut up into chunks
whole fresh mushrooms
couple leeks, cut up
handful of baby carrots
8oz raw bacon, cut into pieces
garlic
fresh thyme
some bay leaves
few pats of butter
3c chicken broth
burgundy wine (I couldn't find any from france so I used pinot noir house wine)
vegetable seasoning
DIRECTIONS:
Preheat oven to 375F.
Coat the chicken with flour and some pepper.
Sift some more flour over it.
Heat up a big skillet & add olive oil.
Press the chicken into the skillet, and cook it on all sides till it turns a nice brown color.
Set chicken aside on a plate.
Fry the bacon for a few min in the skillet. Set bacon aside.
Add some olive oil back in the skillet, & add in the onion, leeks, mushrooms, carrots. Melt in the butter. Add in some garlic & vegetable seasoning.
Bust out a big roasting pan. Add the vegetables into it.
Add in the bacon, a dash of the wine, and then the chicken.
Heat up the chicken broth (or make stock whatever) and add in the thyme & bay leaves into the broth.
Pour broth mixture over everything in the pan.
Place in oven for 30-35 min.
Scoop out some of the juice in the pan & spoon over the chicken.
Cook about 30 more minutes. (may not take this long, just make sure the chicken is fully cooked).
You can remove the chicken and reduce the broth mixture in a skillet but I skipped this for time purposes.
Serve with mashed potatoes.
more photos:
