Wine-Braised Chicken with Shallots and Pancetta

Soooo tasty!  But caution: if you do not own the right size Dutch oven for this, you may need to reduce the recipe accordingly...the original recipe calls for a 7 to 8 quart size, yet among the 3--yes, 3--that I possess, none are this big, so I opted for the big oval roaster.  While it did work, the first part (browning the chicken) made quite a smoky mess of my house for a while (I had to open the sliding glass door in 15°F outside temps blowing in...not ideal lol).  Anyway, it was worth it and I would absolutely make this again--10 out 10!  Note: the chicken is good on its own, but the veggies and sauce with it makes it.  Mmm.

Link to original recipe: https://www.finecooking.com/recipe/wine-braised-chicken-with-shallots-and-pancetta

Ingredients:

3 T. olive oil, divided
8 chicken drumsticks (about 3 lb.--you could also use a mix of bone-in thighs and drummies, or all thighs)
Kosher salt and coarse ground black pepper
4 oz. pancetta, cut into 3/4-inch dice

2 strips bacon, cut crosswise into small chunks/strips
8 medium shallots, lobes separated, large lobes halved through the core
4 medium carrots, cut into 3/4" chunks, thick chunks cut in half
1 small bulb fennel (or anise), trimmed, cored, and cut into 3/4-inch dice (or something close-ish)
1 large clove garlic, finely chopped
4 sprigs fresh flat-leaf (Italian) parsley
4 sprigs fresh thyme
1 bay leaf
2 c. dry Riesling (I recommend Château Ste. Michelle brand--not a paid endorsement!)
3 c. reduced-sodium chicken broth

Directions:

1. Season chicken all over with kosher salt and coarse ground pepper.  Heat 2 T. of the oil in a 7 to 8 qt. Dutch oven (see my note at beginning about this) over medium-high and add chicken to pot.  Cook to brown 5 minutes each side (or longer, if needed).  Transfer to a plate.

2. Lower heat to medium and add pancetta and bacon to pan.  Cook until just crisping/browning, around 6 min.  Line a plate with a paper towel and use a slotted spoon to transfer pancetta and bacon to the paper towel to drain, leaving rendered fat behind.

3. Add remaining 1 T. of olive oil to pan and return heat to medium-high.  Add the shallots, carrots, and fennel to pan.  Cook, stirring occasionally, until lightly browned (around 7 min.).

4. Meanwhile, position a rack in the lower third of oven and heat to 300°F.

5. Add garlic to pan and stir constantly for 1 minute.

6. Using butcher's/cooking twine, tie together parsley, thyme, and bay leaf.  Add the herb bundle to pot, along with the wine.  Bring to a simmer and scrape bottom of pot to loosen any browned bits.

7. Add the broth, along with the chicken and pancetta-bacon mixture, to the pot.  Bring back to a simmer, then remove from heat.

8. Cover and transfer pot to oven.  Bake for 45 minutes, then check for doneness with thermometer (in deepest part of a piece of chicken, 165°F).

9. Using a slotted spoon, transfer chicken and veggies to a large serving bowl and tent with foil.  Discard herb bundle.

10. Bring sauce to boil over high heat, uncovered, until reduced to 2 cups (around 15 min.)  Season with salt and pepper.  Pour over chicken, serve, and enjoy!