Wine-Braised Chicken with Shallots & Pancetta
Wine-Braised Chicken with Shallots & Pancetta
Take your weeknight dinner game to the next level with a simple, one-pan chicken dish that the whole family will love! A tasty wine sauce (made from our Chardonnay) pairs perfectly with signature crispy chicken skin and veggies covered in sweet, hearty flavors. This is the perfect combo for an easy, fun and delicious dinner experience.
COOK TIME | 35 mins
Wine Pairing: CHARDONNAY
Ingredient List
4 bone-in chicken thighs
4 chicken drumsticks
½ cup of pancetta, cubed
2 tbsp olive oil
4 shallots, quartered
2 large carrots, cut into 2 inch chunks
2 large parsnips, cut into 2 inch chunks
1 cup frozen peas, thawed
2 large cloves garlic, minced
½ cup fresh parsley, finely chopped plus 2 tbsp for garnish
1 tbsp fresh thyme
2 bay leaves
2 cups chardonnay
2 cups chicken broth
zest of one lemon
Juice and pulp of one lemon, seeds removed
1 tbsp butter, at room temperature--mash together with 1 heaping tbsp flour
1 tsp each salt and pepper
Directions
Step 1 — Preheat the oven to 325° F. While the oven is heating, season the chicken pieces generously with salt and pepper. Set aside. Place an 8-quart Dutch oven on the stove and heat on medium high. Add pancetta and cook until crispy and brown (about 5 minutes). Remove pancetta from the pot with a slotted spoon (leaving the rendered fat) and transfer to paper towels to drain.
Step 2 — With the pot still on medium high heat, place the chicken in a single layer and sear until golden brown. Then, sear the other side (about 5-7 minutes per side). Be careful not to overcrowd the pot. This may require two batches. Remove chicken and place on a plate and cover with foil to keep warm.
Step 3 — Remove any animal fat from the pot and add 2 tablespoons of olive oil. On medium high, cook the shallots, carrots, and garlic for about 5 minutes stirring semi-frequently to avoid burning. Add aromatics (parsley, thyme & bay leaves) along with the wine scraping up any browned bits. Add the broth (stir to combine with the wine mixture) along with the chicken and pancetta. Bring to a boil, cover, and place the pot in the oven braising the chicken for 35-45 minutes or until fork tender.
Step 4 — Remove the pot from the oven. Transfer the chicken, pancetta, and vegetables to a serving platter with a slotted spoon and cover with foil. Discard the bay leaves. Bring the sauce to a boil and reduce to 1 ½ cups (about 8-10 minutes). Reduce heat to medium add peas. Whisk in the butter-flour paste to slightly thickened sauce and cook for 3 minutes. Pour the sauce over the chicken and sprinkle with parsley before serving.