Need If you have peppercorns, sugar, chili flakes, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 3 hours and 40 minutes.
Instructions
1
Cut chicken into 8 pieces.
Ingredients you will need
Whole Chicken
2
Combine the garlic, rosemary, salt and pepper and enough olive oil to make a somewhat dry paste. Divide the paste evenly among the 8 pieces and let sit, covered and refrigerated, for 2 hours.
Ingredients you will need
Salt And Pepper
Olive Oil
Rosemary
Garlic
3
In a Dutch oven, heat 3 tablespoons olive oil over high heat until smoking.
Ingredients you will need
Olive Oil
Equipment you will use
Dutch Oven
4
Brush the excess rub from the bird and sear each piece of meat on all sides in the hot oil.
Ingredients you will need
Meat
Cooking Oil
Dry Seasoning Rub
5
Remove seared meat to a plate lined with paper towels.
Ingredients you will need
Meat
Equipment you will use
Paper Towels
6
Add the onions, the mushrooms and the pancetta and cook over high heat until onions are golden brown and fat has been rendered from pancetta.
Ingredients you will need
Mushrooms
Pancetta
Onion
7
Drain the excess oil, then add the wine and stir the bottom of the pan with a wooden spoon to dislodge the browned bits.
Ingredients you will need
Wine
Cooking Oil
Equipment you will use
Wooden Spoon
Frying Pan
8
Add the tomato puree, chicken stock, sugar and chili flakes and bring to a boil. Return the chicken to the pan. Cook for 20 minutes, covered, then 15 to 20 minutes more, uncovered.
Ingredients you will need
Chicken Stock
Red Pepper Flakes
Tomato Puree
Whole Chicken
Sugar
Equipment you will use
Frying Pan
9
Remove from heat, cut each quarter in half, and divide meat evenly among 4 warmed dinner plates, giving each plate 1 section of breast and 1 section of leg. Top with the sauce and serve immediately.
Ingredients you will need
Sauce
Meat
10
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
Ingredients you will need
Cooking Oil
Equipment you will use
Sauce Pan
11
Add all the chicken parts and brown all over, stirring to avoid burning.
Ingredients you will need
Chicken Pieces
12
Remove the chicken and reserve.
Ingredients you will need
Whole Chicken
13
Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
Ingredients you will need
Tomato Paste
Peppercorns
Vegetable
Carrot
Whole Chicken
Parsley
Celery
Onion
Water
Equipment you will use
Wooden Spoon
Frying Pan
Pot
14
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.