Dolores’s Brokenhearted Chicken

Dolores makes such good chicken that it makes you hungry even if you’re heartbroken. Poor Dolores. She lived with a one-eyed guy who couldn’t make her happy. And she made chicken. Pretty damn good chicken let me tell you. It’s one of those recipes that is so simple and obvious, yet you never made it exactly that way before. For some reason, I get sad whenever I read her story…

Dolores’s Brokenhearted Chicken

1 chicken, cut into pieces*
flour
salt
freshly ground black pepper
2 slices bacon, roughly chopped
3 tablespoons olive oil
5 cloves garlic, thinly sliced
200 ml chicken stock
200 ml marsala wine
2 tablespoons roughly chopped parsley
2 tablespoons butter, cut into small cubes

*I used breasts, drumsticks and thighs and reserved the rest for chicken stock.

Season pieces of chicken with salt and pepper and then dredge in flour. Fry pieces of bacon in a pan until it releases fat and then transfer it onto a plate. Add olive oil to the pan and fry chicken until brown on both sides, about 10 minutes or so. Transfer to a plate.

Add garlic to the pan and fry until golden brown. Add stock and marsala and return chicken to the pan, skin side up, sprinkle with bacon and parsley and sprinkle with pieces of butter. I like to put some butter on top of the skin.

Transfer into a preheated oven, on 350°F/180°C and cook for about 40 minutes. Baste chicken with juices a couple of times during cooking.
 
The recipe is slightly adapted from Saveur magazine.