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Ingredientes
- 2 Tbsp. butter
- 3 slc bacon cut up
- 2 x chickens - (3 1/2 to 4 lbs)
- 1/2 c. flour
- Â Â Salt to taste
- 1/2 lb onions thinly sliced
- 1 lb fennel bulb
- 2 c. dry white wine
- 2 lb boiling potatoes - (to 2 1/2 lbs) cubed
- 1 c. green olives unpitted
- 1/2 lb mushrooms quartered
- 1/2 c. minced fennel fronds
Direcciones
- Cook butter and bacon in bottom of large, heavy casserole over medium heat till bacon crisps, about 10 min. Cut up each chicken into 10 serving pcs (2 wings, 2 drumsticks, 2 thighs and each breast half cut in half). Combine flour and 2 tsp. salt in large mixing bowl. Toss each chicken piece in seasoned flour, knock against side of bowl to get rid of excess flour and set aside on plate.
- When bacon is crisp, remove with slotted spoon and reserve, leaving fat in bottom of pan. Begin frying chicken, using only sufficient pcs to fill bottom of pan without crowding. Cook chicken till lightly browned on both sides (about 10 min per side). Remove chicken to cooling rack over baking sheet. Repeat till all chicken is browned.
- When all chicken is browned, drain all but 1 Tbsp. fat. Add in onions and cook, stirring and scraping bottom of pan to release brown sticky residue. Cut fennel in quarters, remove cores, then cut into 2-inch sections. Add in to onions and cook till fennel begins to soften, about 5 min.
- Add in chicken, putting legs and thighs on bottom, then wings and finally breast pcs. Add in wine. Put lid on pot slightly askew and cook over medium-low heat, stirring occasionally, 30 min. If chicken begins to stick, reduce heat to medium-low.
- While chicken is cooking, cook potatoes in large pan of boiling, lightly salted water till tender, about 15 min. When chicken is tender sufficient to pierce easily with a knife, add in reserved bacon squares, green olives and mushrooms to chicken and cook 10 min more. Add in potatoes and heat through, about 5 min. Before serving, garnish with fennel fronds and stir well.
- This recipe yields 8 to 10 servings.
