Far be it for me to revel in someone else’s misery. I get no pleasure out of other people’s heartbreak…....well, until now!
I came across this recipe and honestly, it was the picture that grabbed me. I’m not even sure I noticed the name of the dish until later. I decided to make it and, as suspected, it was delicious, what's not to like? Garlic, bacon, sherry and chicken. This chicken is some of the most succulent I have ever had.
Then, I noticed the name of the dish and got to thinking about Delores. In my opinion, if Dolores was indeed broken-hearted before making this dish and decided to make it to heal her broken heart — it had to have worked. She can't be broken-hearted any more. I found the recipe on Saveur on line. When I researched why Delores was broken hearted, I just couldn't find the link. I learned that this recipe was one of a compilation of their favorite dishes over the past several years. The original recipe (and, I’m guessing the story) was written years ago, I guess we’ll never know.
I decided to make this for my daughter, son-in-law, newly born Grand daughter, Amy and Wee Bear. Amy helped by making a beautiful Summer salad and homemade chocolate gelato. Holly and Nate are home, and adjusting well to her first born angel. They love chicken, and their hearts are so full of love, this seems like a good ending to what ever Delores' sad story was.
Delores Broken Hearted Chicken
INGREDIENTS½ cup flour
1 (3-lb.) whole chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper, to taste
2 slices bacon, roughly chopped
3 tbsp. olive oil
5 cloves garlic, thinly sliced
1 cup chicken stock
½ cup dry sherry
2 tbsp. roughly chopped parsley
2 tbsp. unsalted butter, cut into ¼" cubes
Country bread, for serving
INSTRUCTIONS1. Heat oven to 350°. Place flour in a bowl; set aside. Season chicken with salt and pepper, and dredge in flour; set aside. Heat bacon in a 12" ovenproof skillet over medium-high heat, and cook, stirring, until its fat renders, about 4 minutes. Using a slotted spoon, transfer bacon to a bowl; set aside. Add oil to skillet, and working in 2 batches, add chicken, and cook, turning once, until browned on both sides, about 12 minutes. Transfer to a plate and set aside.
2. Add garlic to the skillet, and cook, stirring, until golden brown, about 2 minutes. Add stock and sherry, and return chicken to the skillet, skin-side up; sprinkle with reserved bacon along with parsley, and then dot with butter. Transfer skillet to oven, and cook, basting twice during cooking, until chicken is cooked through and tender, about 40 minutes; serve with country bread.
*There is only one thing I would change and it is a personal choice, I would use skinless, boneless chicken, maybe chicken tenders, next time.
Wee Bear and I transported this out to the new little family, who are exhausted, but, adjusting well. They are loving having lots of meals brought in, help with laundry, questions answered, shopping help and just being on call for them. We are happy to help and glad we are here on call. Such a beautiful transition to their new life.......
On another note, we are getting 200-300 "How to carve a watermelon baby carriage" views per week! Is there a baby boom? If so, stay tuned! I will be blogging about Madi Lee's cute little nursery soon!