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1
Preheat oven to 325 degrees.
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2
Season chicken with salt and pepper.
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3
Heat 2 tablespoons oil in a 5-quart Dutch oven over medium-high heat, add chicken and brown.
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4
Place chicken in a bowl and spoon out fat from pan.
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5
Saute two-thirds of the bacon in the pan until bacon is lightly browned and fat is rendered, about 5 minutes.
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6
Put bacon in a bowl and add vegetables and garlic to the pan.
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7
Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
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8
Saute until vegetables start to soften, about 5 minutes.
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9
Sprinkle with the flour and stir to coat.
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10
Cook, stirring, 2 minutes.
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11
Add wine and stir to blend.
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12
Add chicken, herbs and enough stock to cover.
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13
Heat just to boiling, cover and place in oven.
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14
Bake for 1 1/2 to 2 hours or until the meat begins to come off the bone.
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15
While chicken cooks, saute remaining diced bacon in a 12-inch nonstick skillet over medium heat until crisp.
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16
Remove and set aside.
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17
Reserve drippings in skillet.
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18
To make the vegetables, add 1 tablespoon each olive oil and butter to bacon drippings in skillet.
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19
Add carrots and cipollini onions and sprinkle with salt and pepper.
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20
Saute until nicely browned, about 5 minutes.
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21
(Brown vegetables separately if using a smaller skillet.)
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22
Remove to a roasting pan with a slotted spoon and set aside.
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23
Brown mushrooms in drippings, about 3 minutes, and place in a bowl.
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24
When chicken is done, put in a large bowl with a slotted spoon.
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25
Raise oven temperature to 350 degrees.
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26
Strain braising liquid into a 3-quart saucepan and spoon off fat.
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27
Boil until liquid is reduced to 2 cups, about 15 minutes.
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28
Taste and adjust seasoning.
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29
Meanwhile, roast the carrots and onions in the oven until tender, about 10 minutes, adding mushrooms the last 5 minutes.
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30
To serve, top each chicken leg with braising liquid, roasted vegetables, mushrooms and bacon.
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31
Garnish with thyme sprigs.
