Wine-Braised Chicken with Bacon, Veggies and Herbs

Name: Wine-Braised Chicken with Bacon, Veggies and Herbs | KitchenAid US
Prep time: 0
Cook time: 0
Total time: 0
Yield: 5
Ingredients: 1 tablespoon fresh flat-leaf parsley, chopped, for garnish; 1/2 cup Half and Half or heavy cream; 1/4 teaspoon lemon zest; 3 cups low-sodium chicken broth; 2 cups white wine (Pinot Grigio, Sauvignon Blanc or Riesling); 2 bay leaves; 1-2 sprigs fresh rosemary; 3-4 sprigs fresh thyme; 2 large cloves of garlic, chopped fine; 2 large carrots, halved and cut into 3/4-inch chunks; 4-6 small Cipollini onions, peeled; 6 large shallots, halved; 5 slices of thick center-cut bacon, cut into 3/4-inch dice; Freshly ground black pepper; Kosher salt; 4 chicken drumsticks (about 1 1/2 pounds); 4 boneless, skin-on chicken thighs (about 1 1/2 pounds); 1/4 cup olive oil

KitchenAid Chef

Serving

Ingredients

1 tablespoon fresh flat-leaf parsley, chopped, for garnish

1/2 cup Half and Half or heavy cream

1/4 teaspoon lemon zest

3 cups low-sodium chicken broth

2 cups white wine (Pinot Grigio, Sauvignon Blanc or Riesling)

2 bay leaves

1-2 sprigs fresh rosemary

3-4 sprigs fresh thyme

2 large cloves of garlic, chopped fine

2 large carrots, halved and cut into 3/4-inch chunks

4-6 small Cipollini onions, peeled

6 large shallots, halved

5 slices of thick center-cut bacon, cut into 3/4-inch dice

Freshly ground black pepper

Kosher salt

4 chicken drumsticks (about 1 1/2 pounds)

4 boneless, skin-on chicken thighs (about 1 1/2 pounds)

1/4 cup olive oil

Step by step

Preheat oven to 300 degrees F.
Season chicken with salt and pepper and heat 2 tablespoons of olive oil in your KitchenAid® 6.0Qt Cast Iron Cookware.
Place chicken in the pot skin-side down in an even layer and sear for 10-13 minutes, flipping once, until chicken is golden brown, transfer to a plate.
Cook the bacon in the same pot until browned all over, transfer to a plate with a slotted spoon and drain on paper towels, set aside. Discard fat from cookware.
Heat remaining olive oil in the same pot over medium-high heat and saute the shallots, onions and carrots for about 7 minutes until browned. Add the garlic and cook for another 1-2 minutes.
Wrap the thyme, rosemary and bay leaves into a small cheesecloth sachet and add the herb bundle to the pot.
Add the wine and simmer for a few minutes, scraping the brown bits from the bottom of the pot.
Add the broth and return the chicken and bacon to the pot in a single layer on top of the vegetables and herb bundle. Bring to a simmer, cover pot and transfer to the oven. Braise the chicken for about 35-45 minutes until meat is tender and falls away from the bone.
Transfer the chicken and veggies to a plate and tent with foil. Discard herb bundle. Bring the sauce in the pot to a boil and reduce to approximately 2 cups. This takes about 15 minutes.
Stir in the lemon zest and salt and pepper and pour in the Half and Half or heavy cream. Whisk the sauce together for about a minute until it thickens. Season with additional salt and pepper to taste.
Serve the chicken and veggies on a plate and pour the sauce over the top. Garnish with fresh chopped parsley and additional fresh thyme. Great with crusty bread and a green salad!