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By Chef Peter Davis

 

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Fresh & Honest, Food from the Farms of New England and the Kitchen of Henrietta’s Table

 

Makes 6 servings

 

This dish is great with mashed potatoes or au gratin potatoes.

 

3 free range chickens (2½ pounds each)

Salt and pepper

4 Tablespoons olive oil

½ cup celery, diced

1 cup onion, diced

½ cup carrot, diced

4 cloves garlic, chopped

3 cups red wine

2 quarts dark Chicken Demi-glace (below)

2 bay leaves

2 sprigs rosemary

2 sprigs thyme

 

Directions:

1. Remove the breasts from the chickens by cutting off at the breast bone, keeping the wing intact. Cover and refrigerate.

2. Remove the legs from the carcass and split them in the joint between the drumstick and the thigh. (This may be done up to 2 days in advance.)

3. Season the legs with salt and pepper and sear in 2 tablespoons of olive oil over medium-high heat, browning on all sides. Remove from the pan and add the vegetables and garlic and sauté until golden brown. Add the wine and reduce by half.

4. Add the Chicken Demi-glace, herbs and chicken. Bring to a boil and reduce the heat to a slow simmer. Cook until the chicken is fork-tender, about 45 minutes to 1 hour. Remove the chicken from the sauce and cool. Strain the sauce, defat and cool.

 

For the dish:

Preheat oven to 320 degrees.

 

1. Season the breasts with salt and pepper and sauté over medium heat in 2 tablespoons of olive oil, browning on both sides.

2. Place on a rack in oven and cook to an internal temperature of 165 degrees. Slice the breasts into 4 slices each. Arrange the legs and breasts on a plate and cover with the sauce.