The French translation literally means Rooster with Wine. My Food Porn translation melds the French classic dish and the flavours of Osso Buco (Translation: Bone with hole), an Italian dish of veal shank that is slowly braised. Since Osso Buco is quite heavy with fat and veal shanks of any real quality are not the easiest to come by in my area, I dreamed up this much lighter derivation of drunken chicken in a pot.

 The Mise en place includes:

• 3 chicken leg quarters; skin removed
• Mire poix
• 1/2 cup chopped olives (Kalamata and Manzanilla)
• 4 sweet Italian sausage links; boiled, cooled, sliced & skinned
• Marinated Mushrooms
• 32 Oz. can crushed tomatoes
• 2-1/2 cup red wine

  I skinned the chicken leg quarters and removed the rib bones from the thigh. I placed the bone with some fresh rosemary in about 4 cups of salted water and set on the heat to broth-ify. I laid out the chicken skin in a cast iron pan with a tiny amount of olive oil and added a pinch of salt and pepper. Once flipped, I placed the entire pan into a 325 degree oven to crisp into chicken skin cracklins. Let's say that again- chicken skin cracklins. One more time...slowly please... c h i c k e n   s k i n   c r a c k l i n s. Okay, back on topic. I salted and peppered the quarters and tossed in flour to coat. I placed a few tablespoons of olive oil in a large saute pan over medium high heat. The chicken gets browned a little on both sides and removed from the pan. I add the mire poix and olives for a quick saute. In with the sausage and mushrooms and place the chicken back on top. I pour the tomatoes over the top of the chicken and add the wine. I stir it in to combine, cover and place the entire pan into the oven with the cracklins (Ooooooh, there's that word again).

  I check the crispness of the chicken skins and remove from the oven. I place them on a paper towel and add a little more salt and pepper. Then I turn my attention to my side dish of rice. I strained out the broth and portioned out 2-1/2 cups into a pot. I brought it to a boil and added 1 cup of medium grain rice. Clamped with a lid, I move it to the simmer for 20 minutes and then turn off. It will stay plenty warm on the stove next to the oven vent.

  An hour later, I remove the lid from the saute pan and increased the heat to 350 to put a darker color onto the chicken for about 15 minutes. I sliced some bread and coated with garlic butter and cheese. Baked off to golden brown and melty deliciousness, It's time to plate.

  I carfully remove the succulent and soft braised chicken an place onto a bed of rice to rest comfortably. I spoon some of the chunky sauce over the chicken and place the cracklin into the rice. Two glasses of wine poured and our mouths watering, My wife and I sit down to eat.

 No knives were needed, although I had placed them on the setting. The chicken pulls apart with a fork and the aromas of the olives shine through. The meat melts in the mouth and is chased with the swallow of wine. The counter point to the softness of the rice is the piece de resistance cracklin chicken skin. The bacon crisp skin snaps super chicken flavor and a welcomed crunch. The marinated mushrooms have taken the flavor of the tomatoes and bent their will to the wine infused sauce. Mopping up what's left on my plate with the last bites of cheesy bread, my wife and I toast to a great food porn experience and sip a chilled Sambuca.

 I hope this inspires you readers of food porn to mix up some classic dishes and enjoy something new. Please share your imaginative dishes with those you love and present your ideas in the comment section below. Thanks for reading and enjoy this recipe if you make it.