INGREDIENTS:
8 slices Uncured Applewood Smoked Bacon, sliced
4 Green Circle Chicken, Leg Quarters
Kosher salt and freshly ground black pepper
3/4 cup chopped shallots
2 cloves garlic, finely chopped
1 package Organic Chef's Mix Mushrooms, trimmed and roughly chopped
2 teaspoons fresh thyme leaves
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1/3 cup dry white wine
1 container Duck and Veal Demi-Glace
1 can (14 ounces) crushed tomatoes
Handful chopped flat-leaf parsley
INSTRUCTIONS:
1.Preheat oven to 375 degrees F.
2. In a Dutch oven over medium heat, cook bacon until crisp; remove with a slotted spoon and set aside on paper towels to drain. Leave the rendered bacon fat in the pan over medium heat.
3. Season chicken legs with salt and pepper. Working in batches if necessary, sear chicken in the bacon fat until browned all over, about 5 minutes each side. Remove chicken to a rimmed plate and set aside.
4. To the pan add shallots and sauté until translucent, about 3 minutes; add garlic and continue to cook about 1 minute more. Add mushrooms and thyme, season with salt and pepper, and turn to coat. If the mixture seems dry, add about a tablespoon or so of water. Sauté mixture until mushrooms are softened, about 7-10 minutes. Stir in tomato paste, turning to coat and cook for about 3 minutes. Stir in flour and continue to cook about 5 minutes more.
5. Carefully add the wine, scraping up any browned bits on the bottom and sides of the pan; cook about 2 minutes then stir in the demi-glace and tomatoes. Add the chicken pieces back to the pan along with any accumulated juices. Raise heat to medium-high and when the mixture starts to bubble, cover and put in the oven. Continue to cook in the oven until chicken is cooked through, about 20-25 minutes. Before serving add reserved bacon and garnish with parsley.
