Ingredients

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

Flour

3 Slices of Cooked Bacon

3 Tablespoons of Butter

Salt and Pepper

3 strips of cooked bacon chopped

Directions

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.