Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Serves 4 to 6
2 tablespoons unsalted butter4 bacon slices, cut into 1/2-inch dice1 whole chicken, about 4 pounds, cut into 10 piecesSalt and freshly ground black pepper4 cups dry white wine, such as Sauvignon Blanc4 cups homemade chicken stock3 garlic cloves, minced2 bay leaves1/2 teaspoon chopped fresh thyme6 parsley sprigs, tied together2 parsnips, peeled and cut into 1-inch lengths2 carrots, peeled and cut into 1-inch lengths1 medium turnip, peeled and cut into 8 wedges1 medium rutabaga, peeled and cut into 8 wedges2 tablespoons all-purpose flour1 tablespoon coarsely chopped fresh flat-leaf parsley
Melt 1 tablespoon butter in a large, heavy casserole over medium heat. Add the bacon and cook until light golden, about 10 minutes. Remove with a slotted spoon and set aside. Increase the heat to medium high. In the same pan, add the chicken in a single layer with space between and cook until light golden on each side, 10 minutes. Remove the white meat. Add the bacon and mix well. Increase the heat to high and add the wine, stock, garlic, bay leaves, thyme, and parsley. Bring to a boil, reduce the heat to low, and simmer, covered, for 15 minutes. Place the white meat back in the pan and continue to cook until the chicken is done, 5 to 10 minutes. Remove the chicken from the pan with tongs and set aside, covered with foil to keep warm.
Strain the liquid and pour it back into the pan. Discard the solids. Add the parsnips, carrots, turnip, and rutabaga, cover, and cook until the vegetables are tender, about 15 minutes. With a slotted spoon, remove the vegetables from the pan. Increase the heat to high and reduce the broth until 3 cups remain, 5 to 8 minutes. Skim.
In a small bowl, mash together the flour and remaining 1 tablespoon butter with a fork. Bring the liquid to a boil and, with a whisk, mix the flour and butter into the liquid, simmering until the liquid thickens and coats a spoon lightly, 2 to 3 minutes.
To serve, heat the sauce over medium high heat until it is hot. Add the chicken and vegetables and heat through, 3 to 4 minutes. Place the vegetables and chicken on a platter and drizzle the sauce over the top. Garnish with parsley and serve.
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