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!
Ingredients:
- 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
Preparation:
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.
uni homemaker 
Mouth-wateringly good! Have to ask about the radishes as I’ve never cooked with those before. I’m not overly keen on them in salad so I’m wondering if their slightly peppery flavour dissipates with cooking?
Thanks! I used French radishes and I couldn’t taste the peppery flavor at all in this dish.
Of course you can eliminate radishes in this dish and add in potatoes if you prefer.
Can I intrude? Just to confirm that cooked radishes do lose their pepperyness when cooked, whatever variety you use. 🙂
Good to know, thanks for clarifying Darya! 😉
Chicken for supper! 🙂 It looks heavy but you’re right, it’s deceivingly light. I especially liked the root vegetables, it tastes great on a cold night.
Thank you my dear! 🙂
White meat….I love too Anne, fried poched or marinated its Always. Nice!!!great dish.
Thank you Massi! Always a pleasure to hear from you. 🙂
I like the idea of radishes in this. I make something similar with turnips, but the radishes would give it a bit more punch. Wonderful winter meal.
Love the radishes in this. I make something similar with turnips, but I think radishes would give more punch. Great winter meal.
Thanks! I used French radishes in this one and couldn’t taste the spicy flavor from it. But if you used regular red radishes, I”m sure it’ll give you that kick.
Great plating & presentation, Anne 🙂
Thanks Angelica! 🙂
Looks simply delicious!
Thanks Jan! 🙂
Anything with bacon it will steal my teenage boys hearts! Looks like a great Sunday family meal. Take Care, BAM
Thanks Bobbi! 🙂
Anne going to try to comment in another way as it did not seem to go through. Can you let me know if you see this comment? Take care, BAM
I see it! 🙂
Did you get this comment? Take care, BAM
Anything with bacon it will steal my teenage boys hearts! Looks like a great Sunday family meal. Anne can you look to see if my other comments went into your spam? Take Care, BAM
Thanks for giving me the heads up on checking my spam. They were there. I un-spammed them all so hopefully this won’t happen again. Take care! 🙂
One of my favourite ways to make chicken!
Great!
Delightful, Anne, as always! Love your addition of that little bit of bacon to add some delicious smokiness and yum on the parsnips — wonderful. Thanks so much for sharing =) Warm hug; hope you are well!
Thank you my dear Christina! So nice to hear from you. All is well with me and I hope all is well with you. I hope you had a lovely Valentine’s Day with your hubby. 🙂 *BIG HUGS*
It looks so~ delicious… and the photos are so vivid, that I can grab the drumstick! Wow! Fae.
Thank you so much Fae! 😀
Nice pictures. I love the square, white plate.
Thank you! 🙂
Your dish looks fantastic!
Thanks again!
i’ve never really cooked with radishes, i will have to give it a go sometime…your chicken looks just beautiful…lovely post..sarah
Thanks Sarah! 🙂
This is such a great dish and would make a fantastic meal anytime but especially during the WInter months. I’ve never used radishes in this way but it makes perfect sense. Like you, I use dark meat in my chicken dishes. It’s just so much more succulent than the white and the dish is better, as a result..
I’m a total dark meat girl. I rarely cook with white meat unless I brine them first. Thanks John. 🙂
That looks really flavourful and yummy. Sometimes the simple dishes are the best 🙂
I totally agree –thanks Claire! 🙂
That looks SO good. Sometimes the simple dishes are the best 🙂
Hi there! Thanks for visiting my site and leading me to yours~ it’s beautiful! (and mouth-watering!)
Thank you so much!
It looks comforting and so delicious!
Thanks Pam!
Reblogged this on Your Home with Karie Engels.
Thanks for the reblog! 🙂
It is a gorgeous recipe!
You’re so kind. 😉 Thank you so much.
Chicken and fish are my favorites to prepare and I love this recipe. The radishes sound so intriguing too. I love the blend and have never thought of it before. Also the bacon and parsnip.., sounds incredible. Great meal!
Thanks Judy! Bacon always make things better. 😉
Warmy recipe for gloomy evenings!
Absolutely! Thanks for commenting Mila. 🙂
The addition of bacon and its oil has definitely give full flavor to this gorgeous dish. I want to make this soon. Thank you for sharing this simple yet delicious recipe Anne.
Thanks Danny. Hope you’ll enjoy it as much as I have.