Ingredients
Scale
- 4 oz. bacon (sliced in lardons)
- 1 whole chicken (cut in 8 pieces (breasts split in two))
- Salt and fresh pepper
- 5 parsnips (large oblique cut 1?2 lb. red pearl onions, peeled 2 cups sparkling wine)
- 1 bay leaf
- 3 sprigs fresh thyme
- 2 tbsp. cre?me fraiche
- 1 1/2 tbsp. chopped fresh dill
Instructions
- Add bacon to cold Dutch oven, bring up to medium heat and cook until browned,
- remove and drain.
- Pat chicken dry and season with salt and pepper. Sear chicken in two batches skin side down until brown; then ip and sear on second side. Remove from pan.
- Add onions and parsnips and cook until beginning to brown, stirring occasionally. Add sparkling wine to pan, scraping up all brown bits from bottom of pan. Add bay leaf and thyme and bring to a boil.
- Add the chicken thighs and legs to the Dutch oven, reserving the breast pieces. Cover and reduce heat to a low simmer. Cook for 1 hour.
- Add breast pieces and bacon, cover and cook for an additional 40 minutes.
- Remove chicken pieces to a warm platter and discard thyme stems and bay leaves. Bring to a boil and reduce sauce for 2–3 minutes. Turn off heat, swirl in cre?me fraiche and half of the dill, taste and season with salt and pepper. Spoon vegetables and sauce over chicken, and garnish with remaining dill.
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Category: Main