1 Whole Chicken broke down into 8-10 pieces
2 Tablespoons Olive Oil
10 Cloves Garlic Chopped
3 Ribs of Celery
1 Bottle of Red or White Wine
1 Cup of Water
1 Cup Brandy
3 Slices of Cooked Bacon
3 Tablespoons of Butter
Salt and Pepper
3 strips of cooked bacon chopped
Step 1: Brine chicken with wine for about 4-hours.
Step 2: Drain and discard wine, pat chicken dry.
Step 3: Heat 1 tablespoon of olive oil in a 12-inch skillet until shimmering. Season with salt and pepper and dredge in flour.
Step 4: Cook chicken skin side down for 5-minutes in batches.
Step 5: Place chicken on a plate and drain off oil from skillet.
Step 6: Add 1 tablespoon of oil to the skillet and add celery and cook for 1 or 2 minutes add garlic and water and brandy.
Step 7: Reduce by 1/3. Add dark meat of chicken. Cook for 15-minutes covered.
Step 8: Add white meat and cook uncovered for 20-minutes. Add cooked bacon.
Step 9: Remove chicken from skillet and cover with foil to keep warm. Stain pan juices and return to skillet to make gravy. You should have about 1/2 cup of liquid.
Step 10: Bring to a boil and take off heat and whisk in 3 tablespoons of butter one tablespoon at a time. Taste and adjust seasoning.
Step 11: Serve with the gravy. Mash potatoes goes well with this along with some steamed or over roasted veggies.