Chicken is always my choice of meat for dinner and it’s quick cooking too. I usually like to pan-fry my chicken but every now and then, braising is good too. The braising liquid is always fantastic on potatoes, rice or even crusty bread. Keep in mind that when you are braising, you’re not going to find any crispy skins here, even though it was browned in the beginning. I kept this dish simple but flavorful so if you are looking for a hearty chicken dish, keep looking. I served it with rice and it was delicious!
- 3 slices of bacon, chopped
- olive oil for cooking
- 6 chicken legs, drumsticks and thighs separated (a little over 3 pounds)
- salt and pepper to season
- 1 small red onion, chopped
- 1/2 cup of white wine
- 1 (14.5 ounce) can of chicken broth
- 14 radishes (I used French radishes), halved
- 4 carrots, cut into sticks
- 1 parsnip, cut into sticks
- fresh chives, finely chopped for garnish
In a Dutch oven over medium heat, brown bacon until crisp. Using a slotted spoon, transfer bacon to a plate lined with paper towel. Set aside and
let it cool.
Add olive oil into the pot and season chicken legs with salt and pepper. Cook chicken until browned, about 10 minutes on one side and about 6-7 minutes on the other side. Transfer to plate.
Spoon off and discard the fat. Return the pot to medium heat and add a bit of olive oil and onion. Cook until onion is soft about 5 minutes. Pour wine into the pot and scrape up any brown bits. Let it reduce and then add chicken broth. Stir in radishes, carrots and parsnip. Then return chicken to the pot. Place them gently on top of the vegetables, cover and simmer for about 20 minutes. At this point you can plate chicken, garnish with bacon and fresh chives.