Ingredients: |
Ingredients: 2 tbsp. EV olive oil 4 oz bacon, diced One 3 lb. chicken, cut into 8 pieces 1 ½ tsp salt 1 onion, chopped 2 carrots, peeled and chopped 3 cloves garlic, peeled and smashed 1 serrano chile, stemmed and halved 2 tbsp. tomato paste ½ tsp allspice 1 tsp pimento (smoked Paprika) 1 ½ cups red wine ½ cup low-sodium chicken broth 1 ½ ounces baking chocolate, chopped 2 tbsp. butter, room temperature 2 tsp agave nectar 1 cup frozen peas, thawed
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Directions: |
Directions:Heat a brassier or Dutch oven over medium heat. Add the oil and bacon; cook until the bacon is golden-brown and crisp, about 5 minutes. Remove the bacon to a plate, using a slotted spoon.
Turn the heat up to medium high. Pat the chicken pieces dry with paper towels, sprinkle all over with salt. Add the chicken, skin-side down, to the pan and cook until golden brown and crispy, 8 to 10 minutes. Flip and brown on the reverse side, an additional 5 minutes. Remove the chicken to the plate with the bacon. Add the onions, carrots, garlic, and chiles to the pan, and cook an additional 3 minutes, stirring often. Add the allspice and pimento; cook another 2 minutes. Add the tomato paste; cook, stirring constantly, until fragrant and deepened in color, 2 minutes more.
De-glaze the pan with the red wine and simmer for 5 minutes to reduce slightly. Add the chicken broth and then whisk in the chopped chocolate. Nestle in the browned chicken pieces, skin-side down, and sprinkle with the bacon.
Reduce the heat to low, cover, and simmer for 35 minutes, turning the chicken pieces halfway through. |