Wine-Braised Chicken with Shallots and Pancetta

Wine-Braised Chicken with Shallots and Pancetta
Photo by Scott Phillips


  • 3 cups lower-salt chicken broth
  • 2 cups dry fruity white wine, preferably Alsatian or German dry Riesling
  • 8 medium shallots, lobes separated, large lobes halved through the core
  • Kosher salt and freshly ground black pepper
  • 1 large clove garlic, finely chopped
  • 4 sprigs fresh flat-leaf parsley
  • 4 medium carrots, cut into ¾-inch-thick slices, large slices cut in half
  • + 9 more ingredients
    • 4 chicken drumsticks (about 1-½ lb.)
    • 1 Tbs. chopped fresh flat-leaf parsley
    • ¼ tsp. finely grated lemon zest
    • ¼ cup olive oil
    • 1 bay leaf
    • 1 small bulb fennel, trimmed, cored, and cut into ¾-inch dice
    • 4 sprigs fresh thyme
    • 7 oz. pancetta, cut into ¾-inch dice (1 heaping cup)
    • 4 bone-in, skin-on chicken thighs (about 1-½ lb.)

Position a rack in the bottom third of the oven and heat the oven to 300°F. Heat 2 Tbs. of the oil in a 7- to 8-quart Dutch oven over medium-high heat. Season the chicken all over with 1 tsp. salt and 1/2 tsp. pepper. Arrange the chicken skin side down in the pot in a snug single layer and sear, ...

View full recipe at Fine Cooking


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