Braised Chicken with Bacon
Yield
12 servingsPrep
10 minCook
1 hrsReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
chicken
|
|
| 4 | slices |
bacon
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
garlic cloves
chopped |
|
| 1 | cup |
chicken broth
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
cornstarch
|
|
| 2 | tablespoons |
water
cold |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
chicken
|
|
| 4 | slices |
bacon
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
garlic cloves
chopped |
|
| 237 | ml |
chicken broth
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
cornstarch
|
|
| 3E+1 | ml |
water
cold |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
Directions
Soak the clay pot in cold water for 10 minutes.
Truss the chicken securely and sit it in the pot, breast side up.
Cut the bacon into small pieces and fry until crisp.
Drain the bacon and scatter it over the chicken breast.
Add the onion, garlic, chicken broth, salt and pepper.
Cover the pot and place it in a cold oven.
Adjust the heat to 450℉ (230℃) and cook for 1½ hours.
Drain the juices into a small saucepan.
Bring to boiling point and stir in the cornstarch dissolved in cold water.
Add the chives or parsley to the sauce and pour it over the chicken.
The chicken will be so utterly tender you will not have any difficulty carving it right out of the pot.
Serve with rice or noodles and a tomato salad.
