Braised Chicken (Pancetta + Baked Garlic)
This French style braised chicken is my favorite way to cook chicken drumsticks and thighs. The baked garlic adds deep and mellow savory flavor while the pancetta builds a smoky,salty goodness that you're going to LOVE.
Equipment
- 1 Dutch oven
Ingredients
- 1.7 lbs about 750 g mixed chicken pieces (thighs, drumsticks, and breasts, bone-in, skin-on for best flavor)
- 1 tablespoon olive oil
- 3 slices thick-cut bacon or pancetta diced
- ½ yellow onion sliced
- 1 leek sliced
- 2 medium carrots peeled and cut into thick coins
- 2 celery stalks sliced
- 1 whole head garlic
- 1 tablespoon tomato paste
- ¾ cup dry white wine like Sauvignon Blanc or Chardonnay
- 1 cup chicken stock low sodium
- 1 bay leaf
- 4 sprigs fresh thyme
- Salt and freshly ground black pepper
- 1 tbs gluten free flour
Instructions
- Roast the garlic: Preheat the oven to 400F (200C). Slice the top off half a garlic head, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until soft and caramelized. Set aside.
- Reduce oven heat: Lower oven temperature to 350°F (175°C) for the braise.
- Crisp the pancetta: In a large Dutch oven, heat olive oil over medium heat. Add diced pancetta and cook until crisp, about 5 minutes. Remove with a slotted spoon and set aside.
- Brown the chicken: Pat chicken dry, season well with salt and toss in gluten free flour. Sear golden brown, about 5 minutes per side. Work in batches to avoid crowding. Remove and set aside with bacon.
- Build the base: Add onion, carrots, celery and leeks to the pot. Cook until softened, about 6 minutes. Stir in tomato paste and cook for 1–2 minutes.
- Deglaze with wine: Pour in the white wine, scraping up the browned bits. Simmer for 3–4 minutes until slightly reduced.
- Add stock and herbs: Return chicken and pancetta to the pot. Add chicken stock, bay leaf and thyme. The liquid should come about halfway up the chicken pieces.
- Braise in the oven: Cover the Dutch oven and transfer to the oven. Cook for 45 mins, until the chicken is tender and falling off the bone.
- Finish with roasted garlic: Remove the bay leaf and herb sprigs. Squeeze the roasted garlic cloves out of their skins and whisk into the sauce until smooth and silky. Adjust seasoning with more salt and pepper if needed.
- Serve: Serve hot with your favorite sides.
Video
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