From the blog For Love of the Table
2 t. fennel seed
6 oz. bacon, diced small
1 3 1/2 to 4 lb. Chicken, cut into quarters (or use whatever bone-in, skin-on parts you prefer)
Kosher salt & Freshly Ground Pepper
2 medium shallots, finely diced (about 1/4 c.)
1 t. minced fresh rosemary
2 cloves garlic, finely minced
2 t. finely grated lemon zest (from 1 large lemon)
1/2 t. crushed pepper flakes (more...or less...to taste)
1/2 cup dry white wine
2/3 cup unsalted chicken stock—preferably homemade, or water
3 T. unsalted butter, cut into 8 to 12 cubes
1/2 to 2/3 c. roughly chopped (not too fine...not too coarse) flat leaf parsley
Preheat the oven to 400°F.
Toast the fennel seed in a dry small skillet set over medium heat. Stir or toss occasionally until fragrant—about 2 minutes. Transfer to a plate to cool. Grind in a spice grinder or mortar and pestle. Divide into two equal portions.
In an oven safe sauté pan that is large enough to hold all of the chicken in a snug single layer, render the bacon over moderate heat, stirring regularly. When the bacon is crisp, transfer to a paper towel-lined plate using a slotted spoon.
While the bacon cooks, pat the chicken dry. Rub the chicken with one of the portions of fennel seed (reserving the remainder for the sauce). Season the chicken with salt and pepper. Be careful with the salt...the bacon adds a lot of salt.
When the bacon has been removed from the pan, pour off all but 3 T. of fat. Return the pan to the heat and increase the heat to medium high. When the pan is hot and almost smoking, add the chicken, skin-side down. Carefully brown the chicken so that the skin is golden and crispy. Turn the chicken over and transfer the pan to the preheated oven. Roast until an instant read thermometer inserted in the thickest part of a breast registers 155° and the thigh registers 170°. (Depending on the chicken, the breasts may be done before the thighs...if so, simply remove them and return the legs to the oven.) Roasting time will be around 20 to 35 minutes depending on the size of the chicken.
Lift the chicken from the roasting pan and set it on a plate. Let it rest in a warm spot for 10 to 20 minutes. While the bird rests, make the sauce.
Place the pan over medium heat (remembering to cover the hot handle with a pot-holder or dry towel so that you won't burn yourself as you make the sauce) and add the shallots and cook until tender and translucent. Add the rosemary, garlic, zest and pepper flakes and cook briefly until fragrant. Add the wine, increase the heat and bring to a simmer. Stir and scrape to release the caramelized bits from the bottom of the pan. Continue to simmer until the white wine has been reduced to a glaze. Add the stock, bring to a simmer. Remove from the heat while you finish portioning the chicken.
When the chicken has rested for at least 10 minutes, pour the resting juices off of the plate and into the pan of sauce. Portion the chicken by cutting the leg-thigh joint into two pieces, slicing at the joint. If you like, flip the thigh over and remove the bone. Cut the wing away from the breast. Pull the bones away from the breast, starting at the "wishbone" and pulling down and away from the breast meat. The breasts may be served whole...or cut in half cross-wise to form two portions each. Or, the breasts may be sliced so that everyone may have a slice or two of white meat and a piece of dark meat. You may also simply serve the breast on the bone.
Return the pan of sauce to the heat and bring to a simmer. Add the butter, bacon and parsley. Swirl the pan (or agitate the sauce using a whisk) so that the butter emulsifies into the simmering sauce. Continue to simmer and swirl until the sauce is slightly thickened (but not too much—the sauce should be a bit broth-y). Taste and correct the seasoning. Place the meat on a warm platter, spoon the sauce over all and serve. Serves 4 to 6.
(Recipe adapted from Bon Appetit, October 2016)
http://www.forloveofthetable.com/2016/11/a-week-away-with-friendsa-winter-squash.html
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