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1
Preheat oven to 300 degrees F.
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2
Season chicken with salt and pepper and heat 2 tablespoons of olive oil in your KitchenAid(R) 6.0Qt Cast Iron Cookware.
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3
Place chicken in the pot skin-side down in an even layer and sear for 10-13 minutes, flipping once, until chicken is golden brown, transfer to a plate.
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4
Cook the bacon in the same pot until browned all over, transfer to a plate with a slotted spoon and drain on paper towels, set aside. Discard fat from cookware.
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5
Heat remaining olive oil in the same pot over medium-high heat and saute the shallots, onions and carrots for about 7 minutes until browned. Add the garlic and cook for another 1-2 minutes.
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6
Wrap the thyme, rosemary and bay leaves into a small cheesecloth sachet and add the herb bundle to the pot.
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7
Add the wine and simmer for a few minutes, scraping the brown bits from the bottom of the pot.
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8
Add the broth and return the chicken and bacon to the pot in a single layer on top of the vegetables and herb bundle. Bring to a simmer, cover pot and transfer to the oven. Braise the chicken for about 35-45 minutes until meat is tender and falls away from the bone.
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9
Transfer the chicken and veggies to a plate and tent with foil. Discard herb bundle. Bring the sauce in the pot to a boil and reduce to approximately 2 cups. This takes about 15 minutes.
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10
Stir in the lemon zest and salt and pepper and pour in the Half and Half or heavy cream. Whisk the sauce together for about a minute until it thickens. Season with additional salt and pepper to taste.
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11
Serve the chicken and veggies on a plate and pour the sauce over the top. Garnish with fresh chopped parsley and additional fresh thyme. Great with crusty bread and a green salad!
