Braised Chicken Alla Rocky Recipe

Name: Braised Chicken Alla Rocky
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons bacon fat; 3 cloves garlic, thinly sliced; 1 chicken, cut up (I always ask the butcher to cut the chicken breasts in half, otherwise choosing a breast seems like such a commitment); 2 cups sherry; 1 tablespoon olive oil; 1 shallot, roughly chopped; 5 ounces shitake mushrooms, sliced; 1 tablespoon unsalted butter; 1 handful flat leaf parsley, chopped; sea salt

Servings: persons

2 tablespoons bacon fat
3 cloves garlic, thinly sliced
1 chicken, cut up (I always ask the butcher to cut the chicken breasts in half, otherwise choosing a breast seems like such a commitment)
2 cups sherry
1 tablespoon olive oil
1 shallot, roughly chopped
5 ounces shitake mushrooms, sliced
1 tablespoon unsalted butter
1 handful flat leaf parsley, chopped
sea salt

1
Pat chicken dry with a paper towel to minimize splattering while browning. Season with salt to taste.
2
In a 12-inch skillet or Dutch oven with a cover (and roomy enough to accommodate all the chicken pieces in one layer), heat bacon fat on medium heat. Saute the garlic chips until they start to color, remove with a slotted spoon/spatula and reserve.
3
Crank heat to medium-high. Working in batches, add chicken and sear until golden on all sides. Transfer to plate.
4
Pour off all but about one tbsp of fat from skillet and deglaze with sherry, scrapping the bottom of the pan.
5
Nestle chicken back into pan in one layer and sprinkle garlic chips on top. Bring sherry to low boil. Lower heat and simmer partially covered for about an hour to an hour and a half, until chicken is cooked through.
6
Meanwhile, warm olive oil over medium heat and saute shallots and mushrooms with a pinch of salt, deglazing skillet if need be with a little of the cooking liquid from the chicken.
7
Transfer chicken to serving platter, scattering shallot-mushroom mixture on top (tent with foil to keep warm). Turn up heat under sherry liquid to reduce (if necessary) to about 3/4 cup. Whisk in knob of butter until blended. Ladle sauce over chicken and top with parsley. Serve with soft polenta.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons bacon fat, 3 cloves garlic, thinly sliced, 1 chicken, cut up (I always ask the butcher to cut the chicken breasts in half, otherwise choosing a breast seems like such a commitment), 2 cups sherry, and more.

Yes, Braised Chicken Alla Rocky falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Chicken Alla Rocky

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