A HUNTER’S STEW of CHICKEN + MUSHROOMS

Generously SEASON chicken pieces with salt + pepper + RUB with a small coating of olive oil;

 

In a large cold saucepan/pot, PLACE the seasoned skin-on chicken breasts and thighs skin-side down and SEAR at medium heat on both sides until nicely golden;

 

REMOVE chicken pieces and SET aside;

 

CHOP mushrooms and ADD to the otherwise dry pan (do not add oil or butter) at medium-high heat;

 

COVER and AWAIT the mushrooms’ release of liquid (they will cook in this, alone);

 

Once softened, REMOVE mushrooms and set aside;

 

PREPARE mire poix;

 

CHOP guanciale;

 

RENDER guanciale in the now empty large saucepan/pot;

 

To rendered guanciale, ADD mirepoix + two bay leaves + sprigs of thyme + black pepper + some Kosher salt…COVER;

 

SOFTEN covered mirepoix in herbs and rendered guanciale five minutes;

 

ADD mushrooms and STIR;

 

ADD 1 bottle of red wine;

 

INCREASE heat to high and allow to simmer five minutes uncovered;

 

PULL off of heat and allow to settle five minutes;

 

ADD the removed chicken pieces NESTLING the pieces in so that they are submerged, skin-side up and the skin, itself, of each piece is nearly completely above the liquid and exposed;

 

PLACE pats of butter on each exposed chicken piece;

 

PLACE the saucepan/pot into a 400 degree oven, uncovered;

 

COOK until an internal thermometer in the center of the breast reads 155 Degrees and PLACE the saucepan/pot out on the stove to continue resting and “cooking” until the center of the breast reads 160 Degrees;

 

REMOVE chicken pieces and PLATE in a large low bowl beside simple roasted potatoes;**

 

SURROUND the potatoes and chicken with vegetables and mushrooms and reduced red wine sauce from the saucepan/pot.

 

SEASON with Maldon salt and cracked black pepper to taste and SERVE immediately with a large green salad (dressed simply in apple cider vinegar, really good olive oil, salt, and pepper).

 

**I cannot get enough of Chef Dan Barber’s ‘Row 7 Abundance’ Potatoes…they are crazy-durable and take very kindly to being served the next day, too, with eggs and some sausage for a campfire-style breakfast.