Oven-Braised Chicken

1. 1

   Position rack in center of oven.Pre-heat oven at 350 degrees.

2. 2

   Bring a 2-qt. saucepan of water to a boil. Drop in the onions and blanch them for 1 minute.

3. 3

   Drain in a colander, then shower with cold water to stop the cooking.

4. 4

   Peel the onions, leaving enough fo the root end intact.

5. 5

   Season the chicken pieces generously with salt and pepper.

6. 6

   In a straight-sided 10 inch ovenproof saute pan with a lid, heat oil over medium-high heat until very hot. Arrange the chicken pieces skin side down in the pan (it will be crowed), cover with a splatter screen.

7. 7

   Cook until deeply browned, about 5 minutes. Turn pieces over and cook until other sides are deeply browned, 3-5 minutes.

8. 8

   Transfer chicken to plate and pour out fat.

9. 9

   Set pan over medium heat. Add onions, mushrooms, bacon and carrot to the pand and cook until the bacon is crisp and the vegetables are browned, 8-10 minutes.

10. 10

    Add the wine ant thyme sprigs and bring to a boil, scraping the browned bits from the bottom.

11. 11

    Boil unitl the wine has ruecued to 1/2 cup, about 5 minutes.

12. 12

    Add the chicken broth and bring to a boil.

13. 13

    Return the chicken pieces to the pan and cover.

14. 14

    Transfer to the oven and braise until the chicken is fork-tender and the drumstick meat starts to come away from the bone, about 45 to 50 minutes.

15. 15

    With a slotted spoon, transfer everything to a serving dish and keep warm by covering loosely with foil.

16. 16

    Discard the thyme sprigs.

17. 17

    Skim off as much fat as possible from the sauce.

18. 18

    Bring the sauce to a boil over medium high heat, then simmer until slightly thicken, about 5 minutes.

19. 19

    Pour the sauce over the chicken and sprinkle with thyme leaves and serve.

* Per serving · 4 servings · Values may vary.