Wine-Braised Chicken With Shallots And Pancetta Recipe

Name: Wine-Braised Chicken With Shallots And Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
1. Position a rack in the bottom third of the oven and heat the oven to 300 degrees
2
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
3. Cook the pancetta in the pot until well browned and transfer to paper towels to drain.
4
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
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
6. Braise the chicken, about 35-45 minutes.
7
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
8 Pour the sauce over the chicken and serve sprinkled with chopped parsley.

862

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Wine-Braised Chicken With Shallots And Pancetta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wine-Braised Chicken With Shallots And Pancetta

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