- Salt and freshly ground black pepper
- 1 whole chicken, cut into eight pieces
- 4 tbsp (45 ml) olive oil
- 3 tbsp (45 ml) butter
- 2 large sweet onions, sliced into rings
- 2 shallots, sliced
- 1⁄2- -bottle of your favorite white wine (the alcohol evaporates during cooking, leaving only the flavor)
- 2 cups chicken broth
- 6 to 7 cloves of garlic, finely chopped
- 8 Roma tomatoes, cut into 4 pieces
- 1/4 cup (60 ml) fresh parsley, chopped
- 3 tbsp dried oregano or 3 sprigs fresh oregano
- 3 tbsp dried thyme or 3 sprigs fresh thyme
- 1 sprig of fresh sage
- 1 tablespoon dried rosemary or 1 sprig fresh rosemary (tied with butcher’s twine)
- 4 tbsp fresh basil, chopped
- 2 bay leaves
- 1⁄4 cup freshly grated Parmesan, Pecorino, or Reggiano
- 1⁄2 pound of baby Portobello mushrooms or button mushrooms, cut into 4 wedges
Parmesan Couscous
- 2 cups chicken broth
- 1 10-oz package uncooked couscous
- 1/3 cup grated Parmesan cheese
- 1 tbsp fresh lemon juice
- 1 tablespoon olive oil
- 1/8 teaspoon freshly ground black pepper
- 1.
Pat the chicken dry with paper towels (this helps achieve a nice golden color). You can keep the skin on and add it to the pan for extra flavor. Remove it at the end of cooking if desired.
- 2.
Generously season the chicken with salt and pepper on both sides.
In a large pot (I use a Dutch oven), heat the oil over high heat until very hot but not smoking.
- 3.
Add the chicken pieces, 4 at a time, and cook for 3 minutes on each side or until golden brown (do not move them).
- 4.
Remove the chicken from the pot and set aside on a baking sheet.
- 5.
In the same saucepan, add the butter, onions, shallots, mushrooms, and garlic, and season with salt and pepper. Reduce the heat to medium-high and cook for 5 minutes, stirring occasionally, or until everything is nicely caramelized.
- 6.
Add the white wine and chicken broth and bring to a boil over high heat until the liquid has reduced by half.
- 7.
Add the tomatoes, parsley, oregano, thyme, basil, and Parmesan. Adjust the seasoning and mix well. Bring to a boil. Using a large spoon, place the reserved chicken pieces into the pot, ensuring they are completely covered with liquid. Cover and bake at 350°F for 1 hour and 15 minutes on the middle rack of the oven.
- 8. Parmesan Couscous
Bring the chicken broth and olive oil to a boil. Stir in the package of uncooked couscous, cover, and remove from heat. Let stand for 5 minutes. Stir in the grated Parmesan, fresh lemon juice, and freshly ground pepper. Fluff with a fork and serve.
- Notes:
This is one of those dishes that tastes even better the next day. If you don’t plan to eat it the same day or want to save the leftovers, let it cool uncovered at room temperature for up to one hour, then refrigerate in an airtight container.
Reheat in the oven at 325°F for 20 to 25 minutes until thoroughly heated through. This recipe is perfect for a large family meal—simply double all the ingredients. I use a large turkey roasting pan, and it works very well; I’ve made it this way several times.
