WINE-BRAISED CHICKEN WITH BACON, VEGGIES AND HERBS

As the weather cools down in the late fall season, there’s nothing I love more than cooking a big one-pot comforting dish on a Sunday afternoon. One-pot dishes are so easy to make, and the enticing smells from the oven are enough to wipe out any winter blues that might be starting.

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I love making hearty braised dishes with meat and vegetables, especially in my KitchenAid® 6.0Qt Cast Iron Cookware. It’s big enough to make a meal for a crowd, and it’s enameled with cast iron inside which makes it the perfect vessel to cook slow braised dishes, roasts, stews, soups, chilis and any one-pot meals.

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It even has a grill pan inside the lid! How cool is that?

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I decided to make a Wine-Braised Chicken dish with shallots, bacon, cipollini onions, garlic, fresh herbs, bacon and carrots. It’s a delicious slow-cooked dish involving white wine, chicken broth, and a creamy au jus sauce over the top.

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First I seared the chicken in the pot for a few minutes to get a nice golden brown color on the skin.

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Then I cooked the bacon and sautéed the veggies for about 7-10 minutes. I added the wine, chicken broth and herbs, and popped the dish into the oven. I let it braise covered, for about 30-45 minutes.

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Once the chicken and veggies were done, I removed them from the pot along with the herbs, and reduced the wine and broth down to half to make the sauce. I simply added some cream, salt and pepper and served the sauce over the chicken and vegetables.

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Delicious comfort food for a cold evening! And it’s so easy when you have awesome Cast Iron Cookware like this one. It’s so simple to clean and great for cooking just about anything!

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I’d love to hear what you would make in your KitchenAid® Cast Iron Cookware by experimenting with my recipe. Would you use a different meat, like beef or pork? What vegetables would you substitute or add? Share your take on this Wine-Braised Chicken recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured!

Wine-Braised Chicken with Bacon, Veggies and Herbs

Makes 4-6 servings

INGREDIENTS

1/4 cup olive oil
4 boneless, skin-on chicken thighs (about 1 1/2 pounds)
4 chicken drumsticks (about 1 1/2 pounds)
Kosher salt
Freshly ground black pepper
5 slices of thick center-cut bacon, cut into 3/4-inch dice
6 large shallots, halved
4-6 small Cipollini onions, peeled
2 large carrots, halved and cut into 3/4-inch chunks
2 large cloves of garlic, chopped fine
3-4 sprigs fresh thyme
1-2 sprigs fresh rosemary
2 bay leaves
2 cups white wine (Pinot Grigio, Sauvignon Blanc or Riesling)
3 cups low-sodium chicken broth
1/4 teaspoon lemon zest
1/2 cup Half and Half or heavy cream
1 tablespoon fresh flat-leaf parsley, chopped, for garnish

DIRECTIONS

Preheat oven to 300 degrees F.

Season chicken with salt and pepper and heat 2 tablespoons of olive oil in your KitchenAid® 6.0Qt Cast Iron Cookware.

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.

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.

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.

Wrap the thyme, rosemary and bay leaves into a small cheesecloth sachet and add the herb bundle to the pot.

Add the wine and simmer for a few minutes, scraping the brown bits from the bottom of the pot.

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.

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.

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.

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!

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