This recipe was chosen as one
of the Atlanta Journal-Constitution's Top Ten at the end of 2008. I have
made a few changes to the original from the restaurant Bacchanalia.
1 (3 to 4 lb) chicken, cut into pieces
Coarse salt and freshly ground pepper
4 Tbsp. all-purpose flour
1/2 cup (1 stick) unsalted butter (I substitute part butter and
part olive oil)
1 small onion, sliced
2 carrots, sliced
2 ribs celery, sliced
2 cups chicken stock
½ teas. paprika, or to taste
1 bay leaf, fresh
1 sprig fresh thyme
Preheat oven to 375 degrees. Season the chicken with
salt and pepper. Dredge chicken in flour, shaking off the excess.
Heat the butter/oil over medium flame in an ovenproof skillet that has a
cover. Sear chicken until brown on both sides, 5 to 7 minutes.
Remove chicken to a plate.
Add the onion, carrots and celery, and cook for 2 minutes.
Return the chicken to the skillet, skin side up. Add chicken stock;
season with salt, pepper and paprika. Add bay leaf and thyme and cover.
Bake until the juices run clear when pierced with a knife and the internal
temperature is 165 degrees when measured with an instant-read thermometer, about
30 minutes. Serve with cranberry sauce.