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Categories:
olive oil chicken pancetta shallots carrots bulb fennel clove garlic flat leaf parsley thyme bay leaf white wine lower salt lemon zest parsley
Viewed: 35 - Published at: 6 years agoIngredients
- 1/4 cup olive oil
- 8 bone-in skin-on chicken thighs (about 3 pounds)
- 7 ounces pancetta, cut into 3/4 inch dice
- 8 medium shallots, lobes separated
- 4 medium carrots, cut into 3/4 inch thick slices
- 1 small bulb fennel, trimmed, cored and cut into 3/4 dice
- 1 large clove garlic, finely chopped
- 4 sprigs fresh flat leaf parsley
- 4 sprigs fresh thyme
- 1 bay leaf
- 2 cups dry fruity white wine
- 3 cups lower salt chicken stock
- 1/2 teaspoon grated lemon zest
- 1 tablespoon chopped parsley
Method
- 1. Position a rack in the bottom third of the oven and heat the oven to 300 degrees
- 2. Heat 2 tablespoons of the oil in a 7-8 quart Dutch oven over medium heat. Season the chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper. Arrange the chicken skin side down in the pot in a snug single layer and sear, flipping once until golden all over, 10 to 13 minutes. Transfer to a plate.
- 3. Cook the pancetta in the pot until well browned and transfer to paper towels to drain.
- 4. Cook the shallot, carrot and fennel in the pancetta fat on medium. Stir occasionally until lightly browned, about 7 minutes. Add the garlic, stir, add the herb bundle and wine.
- 5. Simmer briskly, scraping the bottom of the pot. Add the broth and return the chicken to the pot. Bring to a simmer, cover and tranfer to the oven.
- 6. Braise the chicken, about 35-45 minutes.
- 7. Discard herb bundle, take out chicken and veggies and boil the sauce over high heat until it is reduced to 2 cups. Stire in the lemon zest and season.
- 8 Pour the sauce over the chicken and serve sprinkled with chopped parsley.
