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
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.