House chicken, that sums this recipe up. Using common ingredients you probably already have in your kitchen produces a simply delicious dinner. It’s easy to make, yet a real crowd pleaser. Good recipe to keep on hand.
1 tablespoon extra virgin olive oil
150 grams (just under 6 ounces) smoked bacon, cut into small pieces
1 small onion (whatever you have on hand), chopped
2 fat cloves garlic, minced
6 chicken legs, separated into thighs and drumsticks—on the bone, skin removed
½ cup dry white wine
1 cup beef stock (or chicken stock)
1 large tablespoon Dijon mustard
1 pound tiny, new potatoes (or bigger ones cut into large chunks)
150 grams (roughly 6 ounces) small button (or brown) mushrooms, washed, trimmed and left whole
Chopped, flat leaf (continental) parsley
1) Pre-heat the oven to 175C (350F). Warm the olive oil in a large pan. Place in the bacon and sauté until almost crisp. Remove the bacon from the pan, leaving in up to 1 tablespoon oil/drippings. Brown the skinless chicken pieces in the pan in batches—you are not cooking, just getting color. If the pan gets dry, add more olive oil. Remove the chicken and toss in the onion and garlic, stirring well and sauté for a minute or two, then pour in the wine and stock—scrape the bottom of the pan to get up all the fond (brown bits of loveliness stuck to the bottom).
2) Place the bacon and chicken back into the pot, cover and place into the oven for 30 minutes. Remove from the oven, carefully stir and place the potatoes in the pot. Cover and cook again for 30 minutes more. Remove from the oven, stir and toss in the mushrooms—replace lid and continue to cook for a final 30 minutes.
Arrange everything on a platter, scoop the glorious juices over top and finish with chopped parsley. Serves 6