Ingredients:
- 1.5kg whole chicken
- 4 tbsp sunflower oil
- 100g flour
- 200g salted (unsmoked) bacon
- 200g carrots
- 3 celery stalks
- 250g mushrooms
- 500g small new potatoes
- 1 large red onion
- 2 cloves of garlic
- 1 bottle Pinot Noir
- 100ml Cognac
- 500ml chicken stock
- 2 bay leaves
- 5 sprigs of thyme
Method:
- Place a cast iron dutch oven pot on the grid and let the EGG reach 230°.
- In the meantime, cut the legs from the chicken and the drumsticks from the thigh. Cut off the wings and the breasts, halving the breasts. If you have a great butcher like Caroline Mccann or Son of a Butcher, they’d gladly do this bit for you!
- Heat the oil in the pot on the EGG and sprinkle the flour into a plate for coating the chicken. Season the chicken pieces and roll in the flour, dusting off any excess flour.
- Brown the chicken evenly in the oil, closing the EGG lid in between turning the pieces.
- Remove from the pot and set aside.
- Cut the bacon into pieces, peel and clean the carrots and celery. Coarsely chop both.
- Wash the potatoes and peel the garlic and onion.
- Dice the onion and finely chop the garlic.
- Sauté the onion and garlic and add the bacon. Allow to fry for a minute or two before adding the carrots, celery and mushrooms.
- Deglaze with the wine and cognac before bringing it to the boil. Add the herbs and stock. Close the EGG lid in between each step.
- When the liquid starts boiling, return the chicken pieces to the pot.
- Set the EGG for indirect cooking (convEGGtor in a “legs up” position, followed by the stainless steel grid on top). Place a lid on your dutch oven pot and place it on top of the grid. Let the temperature reach 150°. Simmer for 45 minutes before adding the potatoes and then simmer for a further 15 minutes.
- After the hour, remove the lid from the pot and simmer uncovered for a further 30 minutes. Stir regularly.
Recipe courtesy of Big Green Egg Europe.
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