3 ½ pounds
bone-in, skin-on chicken thighs and drumsticks, about 8 total
2 ½ teaspoons
kosher salt, plus more for serving
4
cloves garlic, minced
4
shallots, quartered
4
sprigs thyme
1
bay leaf
2 tablespoons
tomato paste
3 large
carrots, peeled, halved lengthwise, and cut into 3-inch pieces
2 cups
chicken stock
1 ½ cups
red wine, we like Rioja
3 tablespoons
salted butter, melted
3 tablespoons
flour
1 pound
cremini mushrooms, quartered
Freshly cracked black pepper
Ingredients
8 ounces
bacon, cut into 2-inch pieces
3 ½ pounds
bone-in, skin-on chicken thighs and drumsticks, about 8 total
2 ½ teaspoons
kosher salt, plus more for serving
4
cloves garlic, minced
4
shallots, quartered
4
sprigs thyme
1
bay leaf
2 tablespoons
tomato paste
3 large
carrots, peeled, halved lengthwise, and cut into 3-inch pieces
2 cups
chicken stock
1 ½ cups
red wine, we like Rioja
3 tablespoons
salted butter, melted
3 tablespoons
flour
1 pound
cremini mushrooms, quartered
Freshly cracked black pepper
Method
Preheat the oven to 350°F with a rack in the center position.
In a braiser or Dutch oven, add the bacon and cook over medium heat for 8 to 10 minutes, or until crispy. Using tongs, transfer the bacon to a paper-towel-lined plate. Discard all but 2 tablespoons of bacon fat.
Season chicken all over with salt. Working in batches, add the chicken to the pot and cook over medium heat until browned, about 5 minutes. Transfer to a plate.
To the same pot, add the garlic, shallots, thyme, bay leaf, tomato paste, and cooked bacon. Cook, stirring, until fragrant, about 1 minute.
Return chicken to the pot, skin-sides up. Nestle the carrots around the chicken and pour in the chicken stock and wine. Bring to a simmer, then cover and transfer to the oven. Braise for 30 minutes. Remove from the oven.
In a small bowl, combine the melted butter with flour and stir in ¼ cup braising liquid. Pour mixture into the sauce and gently stir to combine. Add the mushrooms to the pot, cover and cook over medium heat for about another 10 minutes, or until the chicken registers 165°F on an instant read thermometer. Season with salt and pepper to taste.
