Description
A rustic and elegant one-pot meal featuring tender braised chicken, sweet parsnips, and smoky bacon in a luxurious sparkling wine and dill sauce.
Ingredients
Scale
- 4 oz (113g) 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 (227g) red pearl onions,peeled 2 cups (473ml) sparkling wine)
- 1 bay leaf
- 3 sprigs fresh thyme
- 2 tablespoons (30ml) cre?me fraiche
- 1 1/2 tablespoons (22ml) chopped fresh dill
Instructions
- Add bacon to a cold Dutch oven, bring up to medium heat, and cook until browned.
- Remove the bacon and drain, reserving the bacon fat.
- Pat chicken dry and season with salt and pepper.
- Sear chicken in the Dutch oven in two batches, skin side down, until brown. Then flip and sear on the second side. Remove the chicken from the pan.
- Add onions and parsnips to the Dutch oven and cook until beginning to brown, stirring occasionally.
- Add sparkling wine to the pan, scraping up all brown bits from the bottom of the pan.
- Add bay leaf and thyme and bring to a boil.
- Add the chicken thighs and legs to the Dutch oven. Cover and reduce heat to a low simmer. Cook for 1 hour.
- Add the chicken breast pieces and the cooked bacon, cover, and cook for an additional 40 minutes.
- Remove chicken pieces to a warm platter and discard thyme stems and bay leaves.
- Bring the sauce in the Dutch oven to a boil and reduce for 2–3 minutes.
- Turn off heat. Swirl in the cre?me fraiche and half of the dill. Taste and season with salt and pepper as needed.
- Spoon vegetables and sauce over the chicken, and garnish with the remaining dill.
- Prep Time: 55 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: French