Pollo Borachon (Drunken Chicken)
- Level: Intermediate
- Yield: 5 servings
- Total: 10 hr 45 min (includes chilling time)
- Active: 1 hr 10 min
Ingredients
French Bread Dough:
1 teaspoon yeast
1 1/2 cups lukewarm water
3 cups all-purpose flour
1/2 teaspoon salt
Fried Potatoes:
2 tablespoons canola oil
3 to 4 medium red potatoes, diced
1/4 teaspoon minced garlic
Pinch paprika
Pinch parsley
Pinch salt
Stew:
5 skinless bone-in chicken legs
5 skinless bone-in chicken thighs
1 1/2 liters (approximately 5 cups) burgundy wine
2 medium yellow onions, diced
3 large carrots, sliced
16 ounces sliced mushrooms
6 cloves garlic, minced
1/4 cup paprika
2 tablespoons parsley
5 teaspoons ground black pepper
4 teaspoons salt, or more to taste
1 cup canola oil
3/4 cup all-purpose flour
6 slices partially-cooked bacon, chopped
One 16-ounce package frozen precooked green beans
One 16-ounce frozen peas, thawed
One 15-ounce jar roasted red bell peppers
1 to 2 eggs, beaten
One 8-ounce package shredded Cheddar-jack cheese
1 Roma tomato, diced
Directions
- For the French bread dough: Activate the yeast by placing it in the lukewarm water in a stand mixer for 5 to 7 minutes. Add the flour and salt and mix well. Divide the dough into 5 equal portions. Wrap in plastic individually and refrigerate.
- For the fried potatoes: In a small pan, heat the canola oil. Add the potatoes to the pan and fry until golden brown, 5 to 7 minutes. Remove the potatoes to a bowl. Sprinkle with the garlic, paprika, parsley and salt. Toss the potatoes and spices until evenly coated.
- For the stew: In a large stockpot, combine the chicken legs and thighs, burgundy wine, onions, carrots, mushrooms, garlic, paprika, parsley, black pepper and salt. Add enough water so the liquid just covers the chicken. Allow to sit in the marinade overnight in the refrigerator.
- The next day, place the chicken and marinade on the stove and bring to a boil. Lower the heat to simmer for 40 to 45 minutes, adding flour and canola oil to thicken, stirring throughout. Add the partially-cooked bacon to the pot and cook for 5 to 7 minutes.
- Preheat the oven to 400 degrees F.
- Place two pieces of chicken in an oven-safe bowl with the sauce. Add the fried potatoes, green beans, peas and roasted red pepper. Flatten an individual portion of dough into a circle. Top the bowl as a potpie, wrapping the dough around the edges of bowl. Brush the egg wash over the dough, then sprinkle with the Cheddar/jack cheese and diced tomatoes. Repeat with the remaining bowls and dough. Bake until golden-brown, 7 to 10 minutes. Remove from the oven. Place the bowls on plates to serve.