Yield: 4 servings
|3½ pounds||Chicken necks and/or backbones|
|1 tablespoon||Olive oil|
|4 cups||Canned low-salt chicken broth|
|1½ cup||Dry red wine|
|4||Plum tomatoes, sliced|
|2||Celery stalks, sliced|
|3 larges||Garlic cloves, chopped|
|4||Fresh thyme sprigs or 1 t dried|
|4||Fresh parsley sprigs|
|1||3 1/2-lb chicken|
|6 larges||Garlic cloves, minced|
|3 tablespoons||Minced fresh herbs or|
|3 tablespoons||Olive oil|
|8 ounces||Crimini or button mushrooms, sliced|
|2 tablespoons||(1/4 stick) unsalted butter|
FOR SAUCE: Preheat oven to 450'F. Place chicken necks and/or bones in roasting pan. Drizxie with 1 T oil; turn to coat. Roast until chicken necks and/or bones are brown, about 1½ hours.
Transfer necks and/or bones to heavy Dutch oven or stockpot. Add remaining ingredients and bring to boil. Reduce heat to low and simmer 2 hours. Strain into medium saucepan. Boil sauce until reduced to 1 ⅓ C, about 20 minutes. (Can be prepared 3 days ahead. Cover and refrigerate.)
FOR CHICKEN: Rinse chicken; pat dry. Reserve 2 minced garlic cloves in small bowl. Rub ⅓ of remaining garlic and ⅓ of herbs inside chicken cavity. Slide fingers between breast meat and skin to loosen skin. Rub another ⅓ of garlic and ⅓ of herbs between breast meat and skin. Rub remaining garlic and herbs over chicken. Tie chicken legs together with string. Cover; chill overnight.
Preheat oven to 450'F. Heat 1 T oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and cook until brown on all sides, about 10 minutes. Place chicken, breast side down in roasting pan. Roast 10 minutes. Turn chicken, breast side up, and roast 10 minutes longer. Reduce oven temperature to 350F. Continue cooking until thermometer inserted into thickest part of thigh registers 175F, about 35 minutes.
Heat 2 T oil in another heavy large skillet over medium-high heat. Add mushrooms and reserved garlic. Saute until mushrooms are tender and golden. about 7 minutes.
Bring sauce to boil. Remove from heat; whisk in butter. Cut chicken into 4 pieces. Place on plates. Spoon sauce over. Serve with mushrooms.
Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>