Creamy Braised Chicken With Bacon and White Wine (Blanquette de Poulet)

Ingredients

For 4 servings

• •2 slices thick-cut bacon (2 ounces; 56 g), cut into 1/4-inch pieces
• •2 pounds (908 g) bone-in, skin-on chicken thighs, patted dry
• •Kosher salt and black pepper to taste
• •8 ounces (227 g) cremini mushrooms, stemmed and sliced into 1/4-inch pieces
• •1 /2 medium yellow onion (about 4 ounces; 113 g), finely diced
• •1 large carrot (about 4 ounces;113g), cut into a ½-inch dice
• •1 large celery rib (about 2 ounces; 56 g), finely diced
• •1 tasse dry white wine (8 ounces; 240 ml) such as riesling or sauvignon blanc
• •1 tasse (240 ml) low-sodium chicken broth, homemade or store-bought , or water
• •4 c. à café (9 g) cornstarch
• •1 /2 cup (120 ml) heavy cream
• •Crusty bread, egg noodles, or cooked farro, for serving

Method

1. 1.In a 5-quart Dutch oven set over medium-low heat, cook bacon, stirring occasionally, until fat has rendered and bacon is crispy, about 8 minutes. Using a slotted spoon, transfer bacon to a small bowl. Increase heat to medium-high.
2. 2.Lightly season chicken all over with salt and pepper, then place it skin-side-down in the Dutch oven. Cook until well browned, 5 to 7 minutes per side. Using tongs, remove the chicken to a plate. Pour all but 2 tablespoons of fat from Dutch oven; discard excess fat.
3. 3.Add mushrooms, onion, carrots, and celery to Dutch oven and cook over medium-high heat, stirring occasionally, until vegetables are tender and onion and celery are translucent, about 7 minutes. Using a wooden spoon, scrape fond from bottom and sides of pot. Return bacon and chicken to the pan; nestle chicken skin-side-up among the vegetables. Add wine and 1 cup low-sodium chicken broth or water, and season generously. (Liquid should reach about 2/3 of the way up sides of the chicken; add more water as needed.)
4. 4.Bring to a simmer, then reduce heat to low. Cover pot and gently simmer until the vegetables are soft and the meat is tender, 45 to 55 minutes. Using tongs, remove chicken to a plate; set aside.
5. 5.Bring braising liquid to a boil over medium-high and cook, stirring frequently, until slightly reduced, about 5 minutes.
6. 6.In a small bowl, whisk cornstarch and 3 tablespoons cold water to combine. Pour cornstarch slurry into braising liquid; stir well to combine and cook until sauce is thick enough to coat back of a spoon, about 3 minutes. Remove from heat and stir in cream until well-combined. To serve, place individual thighs onto plates and ladle the vegetables and sauce over the top. Serve with crusty bread, egg noodles, or cooked farro.