Cozy Braised Chicken

Braised Chicken with Shallots, Fennel and Bacon

Get some of your ingredients ready. Fennel. Shallots. Carrots. Bacon.


Season the chicken thighs with salt and pepper. Sear until the skin is crispy in the reserved bacon fat! Don't worry, the chicken doesn't cook through, just get the skin crisp and some of the fat is rendered out.


Pour out the fat from the pan, reserving one to two tablespoons. Start sauting the vegetables.


Carrots, Fennel, Shallots with an herb blend of thyme, sage, rosemary and parsley.


Snuggle the chicken into the vegetables and add some dry white wine and chicken broth, bring to a simmer, cover and place in the oven for an hour.


Remove the chicken from the braising liquid and scoop the veggies out to the side. Boil the liquid until it's reduced down to about one to two cups. Stir in a tablespoon or two of butter. In the last minute or two of simmering, add the bacon. Pour over the chicken.


Serve steaming hot.