90 minutes
A classic French dish of chicken braised with wine, bacon, mushrooms, and herbs.
Thick-Cut Bacon Slices, chopped
0 oz
Extra Virgin Olive Oil, divided
tablespoons
Whole Chicken Legs
0 lb
to taste
to taste
Medium Onion, finely chopped
each
Leek, white and light green parts only, halved lengthwise, cut into 1½-inch lengths
each
Medium Celery Ribs, cut into ¾-inch pieces on an angle
0 oz
Garlic Clove, thinly sliced
each
cups
Low-Sodium Chicken Broth
cups
Mixed Mushrooms, such as cremini and oyster, cut into 1-inch pieces
0 lb
Flat Leaf Parsley, chopped for sprinkling
to taste
Tarragon, chopped for sprinkling
to taste
Crusty Bread, for serving
to serve
1. Cook Bacon
Begin by cooking the bacon over medium heat in a large deep skillet with 2 tablespoons of olive oil. After about 5 minutes, once the bacon is crisp, use a slotted spoon to transfer it to a plate, leaving the rendered fat in the skillet.
2. Brown Chicken
Season the chicken legs with kosher salt and freshly ground black pepper. Increase the heat under the skillet to medium-high and place the chicken, skin-side down, in the hot bacon fat. Brown for about 8 to 10 minutes per batch until the skin is golden brown. Transfer the browned chicken to a plate.
3. Sauté Vegetables
Reduce the heat to medium and add the chopped onion, leek, celery, and thinly sliced garlic to the skillet. Sauté for about 5 minutes until they soften.
4. Deglaze and Simmer
Pour in the dry white wine to deglaze the skillet, then add the chicken broth, the reserved bacon and browned chicken back into the skillet. Bring to a boil, then reduce to a simmer and braise uncovered for about 45 minutes.
5. Roast Mushrooms
Preheat the oven to 425°F. Toss the mushrooms with the remaining 2 tablespoons of olive oil and a pinch of salt and pepper. Roast for about 25 minutes until golden and tender.
6. Combine and Serve
Stir the roasted mushrooms into the skillet with the chicken. Adjust seasoning if necessary, and sprinkle with chopped fresh parsley and tarragon. Serve with crusty bread.
Opt for a dry white wine such as a Chardonnay or Sauvignon Blanc. The wine's acidity is crucial for balancing the richness of the dish while imparting its subtle flavors. Make sure the wine is of good quality, as it heavily influences the final taste.
Take your time to properly brown the chicken pieces. This step is fundamental for developing a deep, flavorful base. Ensure the skin is beautifully golden and crispy, which adds texture and a caramelized flavor to the dish.
After removing the chicken, thoroughly deglaze the pan with the wine to scrape up all the browned bits at the bottom. This is packed with flavor and essential for an intense sauce.
Use bone-in, skin-on chicken thighs or a combination of thighs and drumsticks. These cuts stay moist and tender during the long cooking time while the bones add depth to the sauce.
Ensure to simmer the dish slowly on a low heat to allow the flavors to meld. This gentle cooking method helps in creating a rich, luxurious sauce without drying out the chicken.
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