I made this for dinner tonight. It is so good and so flavorful. The chicken was cooked to perfection and the vegetables so rustic and hearty. The magazine suggests not peeling the garlic and after it cooks, squeeze the clove and spread the garlic on bread. I did this with warm French bread and it was delicious. Make this recipe and don’t change a thing!
Here is the recipe from Sunset:
- 2 tablespoons olive oil
- 1 chicken (4 to 5 lbs.), cut into 6 pieces (2 bone-in breast halves, 2 bone-in thighs, and 2 bone-in drumsticks)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup frozen pearl onions
- 6 large cloves garlic, unpeeled
- 2 sprigs fresh thyme
- 1 pound baby Yukon Gold potatoes, scrubbed and halved
- 3 slices thick-cut bacon, sliced crosswise into 1/4-in.-wide pieces
- 1 pound cremini or button mushrooms, trimmed and cut into quarters
- 2 cups reduced-sodium chicken broth
- 1. Preheat oven to 375°. Heat oil in a heavy-bottomed 4- to 5-qt. pot over medium-high heat. Season chicken pieces with salt and pepper and add skin side down to pot. Cook until skin is crispy and deeply browned, about 12 minutes. Remove chicken from pot and set aside.
- 2. Pour off all but 2 tbsp. cooking fat, reduce heat to medium-low, and add onions, garlic, and thyme. Cook, stirring often, for 5 minutes, then add potatoes and bacon. Cook, stirring occasionally, until mixture is well browned, about 8 minutes. Pour off all but a thin layer of fat.
- 3. Add mushrooms and chicken stock, bring liquid to a boil, and cook until liquid is reduced by one-quarter. Arrange chicken, skin side up, on top of vegetables.
- 4. Transfer pot to oven and bake, uncovered, until chicken is cooked through, about 20 minutes.