Ingredients
- 3 chicken thighs and 3 chicken legs, bone-in and skin on
- 5 slices bacon, chopped
- 10 baby bella mushrooms, quartered
- 2 carrots, chopped
- 1 yellow onion, chopped
- 2 cups Chianti or other dry white wine
- 1 1/2 cups chicken broth
- 4 sprigs thyme
- 2 tablespoons butter
- Salt and pepper, to taste
- Chopped parsley, for garnish
Steps
- Preheat oven to 350 degrees.
- In a large Dutch oven over medium-high heat, cook the bacon until golden and all the fat has rendered. Transfer the bacon to a plate, leaving the rendered fat in the pan.
- Season the chicken with salt and pepper and sear the chicken in batches, skin side down, until golden and crispy, about 5 to 6 minutes. Sear the chicken on the other side and transfer to a plate.
- In the same pan, add the mushrooms to the rendered bacon and chicken fat and allow any excess water to cook off.
- Add the chopped carrots and onions. Saute these until the vegetables are starting to brown. Season with salt and pepper to taste.
- Add the Chianti and chicken stock to the pan with the vegetables.
- Add the chicken back to the pot, making sure to nestle the chicken in (but trying to keep some of the skin above the liquid).
- Add the butter and the thyme, cover and bake for 45 minutes to an hour, or until the internal temperature of the chicken reaches 165 degrees.
- Serve over mashed potatoes. Garnish with chopped parsley. Enjoy!