| 1 Poulet Rouge® Heritage Chicken from Joyce Farms, cut into 8 pieces, or 1 case of Poulet Rouge® 4-Piece Cut, Half Heritage Chicken (2 packs) | 1/2 tsp cayenne pepper |
| 2 cups all-purpose flour | 1 tsp granulated garlic |
| 1 cup corn meal | 1/2 tsp cayenne pepper |
| 1 tbsp salt | Canola oil (enough to fill skillet to about 1 inch deep) |
| 1 tsp black pepper |
WARNING: Oil will burn if there are open flames.
1. Mix flour and corn meal in a large mixing bowl.
2. Add salt, black pepper, cayenne pepper, and garlic to flour/corn meal and mix.
3. Toss chicken pieces in mixture until coated.
4. Add oil to skillet (about 1 inch deep) and heat to 325-350°F.
5. Gently place chicken into skillet. Flip pieces frequently until golden brown, and internal temperature reads at least 165°F.
6. Plate and serve!
|
Serves: 6 |
Prep Time: 40 Minutes |
Cook Time: 2 Hours |
| 1 Joyce Farms Poulet Rouge® whole chicken (3.5 - 4lbs) | |
| 9 oz bacon diced | |
| 5 tbsp flour plain | |
| 2.5 oz extra virgin olive oil | |
| 1 onion chopped | |
| 2 carrots peeled and chopped | |
| 2 leeks trimmed and chopped | |
| 9 shallots peeled | |
| 2 sprigs rosemary | |
| 2 sprigs thyme | |
| 2 bay leaves | |
| 9 oz mushrooms sliced | |
| 3.5 oz cognac | |
| 3.5 oz chicken stock | |
| 2 cups red wine |
|
1. Season chicken with salt and pepper. Then toss the chicken in flour. |
|
2. Heat half of the olive oil in a large sauté pan. |
|
3. Once oil is hot, add chicken and bacon. Cook until chicken is brown on both sides and bacon is crispy. |
|
4. Remove chicken and set aside. Add vegetables to pan and cook until tender. |
|
5. Deglaze pan with Cognac, and add wine. Bring to a boil, and reduce by half. |
|
6. Add chicken stock and chicken. Lower to a simmer and cook uncovered for an hour. |
|
7. In another pan heat remaining Olive oil and sauté mushrooms until tender. |
|
8. Serve over chicken with sauce. |
