This Chicken Dish Puts Everything Else to Shame

By Chef Billy Parisi · 90 min

Ingredients

Instructions

1. In a small bowl, combine the salt, black pepper, garlic granules, onion granules, paprika and ground celery seed. Set aside 1½ teaspoons of this blend.
2. Pat the chicken dry on all sides with paper towel. Place it on a platter or sheet tray, coat it with the oil, then generously season and rub the spice blend on all sides. Set aside briefly.
3. In a large rondeau over low to medium heat, cook the bacon, stirring often, for about 5 to 7 minutes until crispy.
4. Scoop out the bacon with a slotted spoon and set it aside in a bowl.
5. Raise the heat to medium, add the chicken skin side down and cook for 4 to 6 minutes until browned. Adjust the heat so the skin crisps without burning the spices.
6. Flip the chicken and cook for 4 to 6 minutes, then set it aside.
7. Add the onions and cook over low to medium heat for 18 to 20 minutes until tender and browned.
8. Stir in the garlic and cook for 30 to 45 seconds, just until fragrant.
9. Deglaze with the wine and cook over medium heat until only 2 to 3 tablespoons of liquid remain.
10. Stir in the flour to make a roux and cook for 2 to 3 minutes.
11. Pour in the stock and bring to a low boil until the gravy thickens.
12. Stir in the reserved 1½ teaspoons of spice blend, return the chicken to the pan and cook over low heat for 15 to 20 minutes until cooked through.
13. Remove the chicken. Stir the cream and thyme into the sauce, season with salt and pepper, and add back the bacon.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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