What I Made for Dinner :: Dolores's Brokenhearted Chicken

from November 2012 issue of Saveur

  • 1/2 cup flour
  • 3-pound whole chicken, cut into 8 pieces
  • Kosher salt and freshly ground pepper, to taste
  • 2 slices bacon, roughly chopped
  • 3 tablespoons olive oil
  • 5 cloves garlic, thinly sliced
  • 1 cup chicken stock
  • 1/2 cup dry sherry
  • 2 tablespoons roughly chopped parsley
  • 2 tablespoons unsalted butter, cut into 1/2" cubes
  • Country bread, for serving
Turns out I need some more practice breaking down a chicken. I'm getting better at detaching the dark meat, but the breast meat got a bit mutilated. Of course, my sister asked me, "Why don't you just buy the parts separately?" Yes, but it's cheaper to buy the whole chicken and now I have what I need to make some chicken stock. :)

I doubled the recipe because I was feeding seven people and it seemed to be all right just doubling most of the ingredients. I only needed to use a 1/2 cup of flour to dredge all of the pieces, and I used 3/4 cup of sherry.

I had a lot of braising liquid left over so it might've been good to cook down the liquid after removing the chicken. I saved what liquid I had in the hopes of making some kind of pasta sauce with it. We'll see ...

I served it with an Israeli Couscous "salad" with spinach, and my sister made a Tortilla Espanola.

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