Wine-Braised Chicken with Bacon and Mushrooms

By sharonwood13

Yield: 6 to 8 servings
Stick with legs and thighs for this dish--they hold up to braising better than chicken breasts.

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon canola oil
• 4 bone-in chicken legs
• 4 bone-in chicken thighs
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 pound thick-cut bacon, chopped
• 4 cups chopped carrots
• 2 (4 oz) packages mushrooms
• 3 cloves garlic, minced
• 2 cups red wine
• 2 cups chicken broth
• 2 tablespoons cornstarch

Preparation

Step 1

Preheat oven to 300 degrees.
In a large enamel-coated cast-iron Dutch oven, heat butter and canola oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook until browned, 2 to 3 minutes per side. Remove from pan, and set aside.
Add bacon to pan. Cook, stirring frequently, until crisp, approximately 10 minutes. Add carrot, stirring frequently, until softened, approximately 4 minutes. Add mushrooms and garlic, stirring frequently, until tender, approximately 5 minutes. Add wine to pan. Bring to a simmer. Cook, stirring occasionally, 10 minutes. Return chicken to pan. Add broth; bring to boil. Remove from heat.
Cover and bake until meat is tender and falling off the bone, approximately 1 hour and 30 minutes. Remove chicken from pan. Cover with aluminum foil, and set aside.
In a small bowl, whisk together cornstarch and 2 tablespoons braising liquid until smooth. Stir cornstarch mixture into remaining braising liquid in pan. Bring to a simmer over medium heat, stirring occasionally, until thickened, approximately 15 minutes. Return chicken to pan.