SERVES 4 TO 6
- 5-pound roasting chicken
- 2 teaspoons kosher salt
- Vegetable oil, for browning the chicken
- 3 medium onions, quartered, left attached at the root end
- 1 pound carrots, peeled and cut into 2-inch chunks
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons tomato paste
- 6 garlic cloves, crushed and peeled
- 1 cup cider vinegar
- 2 cups dry white wine
- 2 tablespoons honey
- ¼ teaspoon crushed red pepper flakes
- 2 sprigs fresh rosemary
Preheat the oven to 400 degrees. Cut the chicken into pieces as follows: Remove the legs, and separate the thigs and drumsticks. Remove the wings, cut off the tips, then cut into two pieces each. Cut in half down the backbone. Separate the breasts, and cut each into three pieces. You should have sixteen pieces. Season the chicken with 1 teaspoon of the salt.
In a large, shallow Dutch oven, heat ½ inch vegetable oil over medium-high heat. When the oil is hot, brown the chicken all over, in batches, about 4 minutes per batch. As the pieces brown, remove them to a sheet pan. Once all the chicken is out, add the onions and carrots and brown them all over, about 4 minutes; add them to the sheet pan.
Carefully discard the oil, and wipe the pot clean with a paper towel. Return the pot to medium-high heat, and add the olive oil. When the oil is hot, add the tomato paste and garlic, and cook for a minute, until both are sizzling. Add the cider vinegar, and cook until it is reduced by half, about 3 minutes; then add the wine, honey, red pepper flakes, and rosemary. Season with the remaining salt. Add back the chicken and vegetables. Cover, and bake in the oven 20 minutes. Uncover, and cook until it is browned and tender and cooked through, about 20 to 25 minutes more. Remove the chicken and vegetables to a platter. Discard garlic and rosemary sprigs. If the sauce is still too thin, reduce on the stove over high heat for a few minutes. Pour the sauce over the chicken and vegetables, and serve.