Recipe: Chicken and Portobello Mushrooms Oven-Braised in Barbera

CHICKEN AND PORTOBELLO MUSHROOMS OVEN-BRAISED IN BARBERA

3 tablespoons olive oil
3 slices bacon, chopped
12 shallots, peeled but left whole
2 fresh portobello mushrooms, cut in half through the stem and then each half cut vertically into 1/4-inch-thick pieces
1 chicken, about 4 pounds, cut into serving pieces
1/4 cup all-purpose flour for dredging, plus 1 tablespoon, divided use
1 tablespoon dried thyme
Salt and freshly ground black pepper
1 clove garlic, chopped
1 1/2 cups Barbera (wine)
1 cup reduced-sodium canned chicken broth
1 tablespoon unsalted butter
FOR SERVING:
Hot polenta or mashed potatoes sprinkled with parsley

Preheat oven to 300 degrees F.

In Dutch oven or other heavy pot large enough to hold chicken, heat olive oil over medium heat. Add bacon, shallots and mushrooms and cook, stirring occasionally, until lightly browned, about 10 minutes. Using slotted spoon, transfer the mix to a plate and set aside. Do not drain pot.

Rinse chicken pieces and pat dry. Place 1/4 cup flour in shallow bowl and season with thyme, salt and pepper. One at a time, roll chicken pieces in flour, shaking off excess. Return pot to medium heat and, working in batches if necessary, brown chicken pieces on all sides.

Add garlic, bacon mixture, wine and broth and bring to simmer. Cover, place in oven, and cook until chicken is tender, about 1 1/2 hours.

In a small bowl, work together the cold butter and the remaining 1 tablespoon flour into a lump. Cut into 6 equal pieces; set aside.

Remove pot from oven and, using slotted spoon, remove chicken to a plate.

Place pot over medium heat and bring sauce to simmer. Drop butter-flour pieces into pan juices one at a time, stirring well after each addition, then cook, stirring occasionally, until juices thicken, about 5 minutes.

Return chicken to pot, cover, and braise over medium heat 10 more minutes. Serve at once. Accompany dish with polenta or mashed potatoes sprinkled with parsley.

Recommended wine: Barbera d'Alba
Alternative wine: Barbera d'Asti

Makes 4 servings
Source: The Wine Lover Cooks Italian: Pairing Great Recipes with the Perfect Glass of WIne by Brian St. Pierre