She Strengthens

Savory Chicken Recipe Fit for Guests or a Quick Weeknight Dinner

Imagine sinking your teeth into juicy, smoky chicken, accompanied by the subtle tang of rosé and the freshness of herbs. This mouthwatering dish, inspired by chef Jonathan Waxman of Barbuto in New York, is sure to impress your guests or become a staple for a quick weeknight dinner.

The Perfect Chicken

To ensure this recipe turns out perfectly, you’ll need a 2-1/2- to 3-pound chicken. Anything larger may not fit flat in the pot, so be sure to select the right size. You’ll also need one or two standard 4-1/2-pound bricks, which can be found at most hardware stores, to weigh down the chicken.

Easy yet Elegant

This recipe yields 2 to 4 servings and takes only 1 hour to prepare, with 25 minutes of active cooking time. The result is well worth the effort, as the combination of flavors and textures will leave you wanting more.

Ingredients

• 1 (2-1/2- to 3-pound) chicken, innards removed
• 1 tablespoon olive oil
• Salt
• Freshly ground black pepper
• 1 cup diced bacon (about 4 ounces)
• 1 cup rosé wine
• 2 teaspoons finely chopped fresh marjoram, thyme, or sage

Preparing the Chicken

To butterfly the chicken, cut down both sides of the backbone with poultry shears or heavy, sharp scissors, removing the backbone (which can be frozen for future stock use). Open the bird, place it skin side up, and press down firmly on it with the palms of your hands to flatten the chicken as much as possible. Pat dry, then rub with olive oil, salt, and pepper.

Cooking the Bacon and Chicken

Line a plate with paper towels and set aside. Place the bacon in an enameled cast-iron casserole or Dutch oven and cook over medium heat until browned, about 15 minutes. Remove the bacon with a slotted spoon to the paper-towel-lined plate to drain.

Adding the Chicken and Rosé

Carefully add the chicken to the pot, skin side down. Place a foil-wrapped brick on the chicken to press it against the bottom of the hot pan. Cook over medium heat until golden brown, about 15 minutes. Remove the brick, carefully flip the chicken using tongs, and pour the rosé around the chicken. Let cook uncovered for 10 minutes, then cover and cook until the flesh is no longer pink, the juices run clear when the inner thigh is pierced with a knife, or a meat thermometer inserted into the thickest portion of the thigh reads 160°F to 165°F, about 15 minutes more.

Finishing Touches

Remove the chicken from the pot and set it on a clean cutting board. Using shears, scissors, or a sharp knife, cut it into 4 or 8 pieces. Pour the sauce from the pot into a fat separator and discard the fat (or pour the sauce into a bowl and skim off the fat). Pour the strained sauce back into the pot, add the reserved bacon and herbs, and stir to combine. Add the chicken and stir to coat in the sauce. Serve hot, accompanied by mashed potatoes or crusty bread to soak up the savory sauce.