-
1
In a large skillet, bring the wine to a boil over high heat.
-
2
Remove the skillet from the heat and, using a long match, ignite the wine.
-
3
When the flames subside, whisk in the tomato paste.
-
4
Heat 1 tablespoon of the olive oil in another large skillet.
-
5
Season the chicken pieces with salt and pepper.
-
6
Add half of the chicken to the skillet and cook over moderately high heat until lightly browned all over, about 12 minutes; transfer to a large enameled cast-iron casserole.
-
7
Repeat with the remaining 1 tablespoon of olive oil and the rest of the chicken pieces.
-
8
Pour off all but 3 tablespoons of the fat in the skillet and whisk in the flour; cook over moderate heat, whisking occasionally, until chestnut colored, about 4 minutes.
-
9
Add the Enriched Chicken Stock and wine and bring to a boil, whisking.
-
10
Pour the liquid over the chicken in the casserole.
-
11
Tuck in the bouquet garni and bring to a simmer.
-
12
Cover and cook over low heat until the chicken is cooked through, about 25 minutes for the breasts and 35 minutes for the drumsticks, thighs and wings.
-
13
Transfer the chicken to a large platter as it is done; cover loosely with foil and keep warm.
-
14
Set half of the casserole over the heat and bring the sauce to a boil.
-
15
Skim the fat from the side that isn't boiling and continue to boil until the sauce is reduced to about 2 cups and slightly thickened, about 15 minutes.
-
16
Season with salt and pepper and keep warm.
-
17
Meanwhile, in the skillet, cook the bacon over moderate heat until crisp, 6 to 7 minutes.
-
18
Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
-
19
Pour the fat into a glass measuring cup and wipe out the skillet.
-
20
Add 1 tablespoon of the bacon fat to the skillet along with the mushrooms and cook over moderately high heat, stirring frequently, until softened and golden, about 7 minutes.
-
21
Scatter the bacon and mushrooms over the chicken and serve right away, passing the sauce separately.
