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Chicken with Ham in Red Wine

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Classic Rooster I
Kimberly Poloson
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Chicken with Ham in Red Wine
Heritage of Southern Cooking:
An Inspired Tour of Southern Cuisine
Including Regional Specialties, Heirloom
Favorites, and Original Dishes
By Camille Glenn, 1986, Workman Publishing Co., Inc.

“Of all the chicken dishes that hold their own when cooked ahead,
this one is among the best. It is not a new dish, but the affinity of
flavors – the ham and herbs with the chicken – is so delicious…”

2 frying chickens, 3 1/2 pounds each
Salt and freshly ground black
pepper to taste
1/2 cup diced salt pork
6 tablespoons (3/4 stick) butter,
at room temperature
15 small onions
15 mushrooms, cut in half
3/4 pound smoked baked ham, cubed
3 shallots, coarsely chopped
1 clove garlic, unpeeled
2 ribs celery
1 bay leaf
3 parsley sprigs
1/2 teaspoon dried thyme
2 tablespoons all-purpose flour
2 cups dry red wine (Burgundy type)
1 cup chicken stock [or low-sodium
canned broth] or water, or
more as needed

1. Cut the chickens into comfortable serving pieces (breast cut in
half, thigh and leg separated). Rinse the pieces and dry them
well with paper towels. Season with salt and pepper.
2. Parboil the salt pork for 1 minute. Drain and dry completely on
paper towels.
3. Preheat the oven to 325 degrees F.
4. Melt 4 tablespoons of the butter in a heavy flameproof casserole or
Dutch oven and sauté the salt pork over medium heat. When it has
browned, set it aside or discard.
5. Add the chicken pieces a few at a time and brown quickly on both
sides – do not cook through. Set the browned pieces aside until all
are done. Then return all the pieces to the pot and add the onions.
Allow them to take on a little color but do not fry them. Lift the
onions out of the pan and set aside.
6. Add the mushrooms, ham, shallots, garlic, celery, bay leaf, parsley
and thyme to the chicken. Blend the flour with the remaining 2
tablespoons butter until smooth, and add it to the chicken. Add
the wine and stock or water to almost cover the chicken.
7. Cover the casserole, place it in the oven, and bake until the chicken
begins to be tender, about 25 minutes. Then add the onions. Con-
tinue to cook until the chicken and onions are tender and the sauce
has ripened and is fully flavored, another 15 to 25 minutes. (If the
chicken has not browned sufficiently, remove the cover and increase
the heat to 375 degrees F. Watch carefully or the sauce might boil
away. Add a little chicken stock or water if needed, but never wine
at this point.) Remove the celery, bay leaf, parsley sprigs, and garlic.

Serves 6 to 8

Note: A heavy-bodied red wine, domestic or imported,
is best for this dish – certainly not a Beaujolais.

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