Ingredients
Units
Scale
- 3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, and/or thighs), trimmed
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/4 cup bacon fat (TFD preferred) or use ghee (clarified butter) or a 50/50 combo of both
- 2 onions, chopped fine
- 2 celery ribs, de-stringed and chopped fine
- 3 garlic cloves, minced
- 1 teaspoon dried sage leaves, NOT ground sage
- 1 teaspoon porcini mushroom powder
- 2 cups homemade chicken broth (strongly preferred) or low-salt chicken stock from the store
- 1 tablespoon cider vinegar
- 1/2 tsp ground black pepper, plus more to taste
- 1/4 tsp cayenne pepper
- Knorr Aromat seasoning (TFD preference – or just use kosher salt) and pepper, both to taste
- 2 tablespoons minced fresh parsley
Instructions
- Pat chicken dry with paper towels and season with Aromat and pepper.
- Spread ½ cup flour in shallow dish. Working with 1 piece at a time, dredge chicken in flour, shaking off excess, and transfer to plate.
- Melt the bacon fat or ghee in the pan and add the chicken pieces, skin side down. Cover chicken with a plate that will fit comfortably inside the skillet. Place a heavy can, stone or brick on top of the plate to weigh it down.
- Cook over low heat, checking the chicken skin, and cook until deep golden brown, 4 to 6 minutes per side; Remove weight and plate. Turn chicken so skin side is up.
- Replace plate and weight and continue cooking then transfer to plate. Repeat with remaining chicken, adjusting heat if flour begins to burn.
- Pour off all but 2 tablespoons bacon fat or ghee and return pot to medium heat. Add onions, celery, 1 teaspoon salt, and black and cayenne pepper and cook until softened, 6 to 8 minutes.
- Stir in garlic, sage, and remaining 2 tablespoons flour and cook until vegetables are well coated with flour and garlic is fragrant, about 1 minute. Whisk in broth and porcini mushroom powder, scraping up any browned bits.
- Nestle chicken into sauce, add any accumulated juices from plate, and bring to boil. Reduce heat to low, cover, and simmer until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 30 to 40 minutes.
- Transfer chicken to serving dish. Stir vinegar into sauce and season with salt and pepper to taste. Pour sauce over chicken, sprinkle with parsley, and serve with rice.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 1017.25 kcal
- Sugar: 5.07 g
- Sodium: 432.66 mg
- Fat: 66.29 g
- Saturated Fat: 23.29 g
- Trans Fat: 0.33 g
- Carbohydrates: 32.37 g
- Fiber: 3.39 g
- Protein: 70.26 g
- Cholesterol: 291.55 mg
