Arbol Chile Braised Chicken

This recipe is part of the Sweet & Spicy LA - Pinot Noir Dinner Menu.

1 whole chicken, cut in half (gizzards & neck reserved for Sweet & Creamy Corn Soup)
salt & pepper
3 strips bacon
20 dried arbol chiles, stemmed
cloves from one small head of garlic (12-15)
1 teaspoon pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 teaspoon ground anise seed
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/4 cup cider vinegar
1 cup chicken broth (or water)

Sprinkle both sides of chicken halves with salt & pepper and lay side by side in a 9 x 13 inch baking dish, angled to fit. Cut bacon strips in half and lay 3 halves on each half of chicken. Preheat oven to 350 degrees F.

Heat a skillet over medium high heat until hot and toast chiles until beginning to darken (about 1 minute). Remove to a small bowl and cover with boiling water. Soak for 15-20 minutes, drain water, and place in blender.

Add all other ingredients and blend until completely pureed. Pour puree over chicken halves, it should come about halfway up sides of baking dish. Cover with foil and seal. Bake for 1 hour and a half. Chicken should fall off bones.

Serve with steamed green beans and curried mashed sweet potatoes. Ladle sauce in dish over chicken.

Pinot Noir Pairing Recommendations

2006 Cambria Julia's Vineyard Pinot Noir