- 2 tablespoons unsalted butter
4 bacon slices, cut into 1/2-inch dice
1 whole chicken, about 4 pounds, cut into 10 pieces
Salt and freshly ground black pepper
4 cups dry white wine, such as Sauvignon Blanc
4 cups homemade chicken stock
3 garlic cloves, minced
2 bay leaves
1/2 teaspoon chopped fresh thyme
6 parsley sprigs, tied together
2 parsnips, peeled and cut into 1-inch lengths
2 carrots, peeled and cut into 1-inch lengths
1 medium turnip, peeled and cut into 1 medium rutabaga, peeled and cut into 8 wedges
2 tablespoons all-purpose flour
1 tablespoon coarsely chopped fresh flat-leaf parsley
1 tablespoon butter in a large, heavy casserole over medium heat. Add the bacon and cook until light golden, about 10 minutes. Remove with a slotted spoon and set aside. Increase the heat to medium high. In the same pan, add the chicken in a single layer with space between and cook until light golden on each side,
10 minutes. Remove the white meat. Add the bacon and mix well. Increase the heat to high and add the wine, stock, garlic, bay leaves, thyme, and parsley. Bring to a boil, reduce the heat to low, and simmer, covered, for 15 minutes. Place the white meat back in the pan and continue to cook until the chicken is done,
5 to 10 minutes. Remove the chicken from the pan with tongs and set aside, covered with foil to keep warm.
15 minutes. With a slotted spoon, remove the vegetables from the pan. Increase the heat to high and reduce the broth until
3 cups remain,
5 to 8 minutes. Skim.
1 tablespoon butter with a fork. Bring the liquid to a boil and, with a whisk, mix the flour and butter into the liquid, simmering until the liquid thickens and coats a spoon lightly,
2 to 3 minutes.
3 to 4 minutes. Place the vegetables and chicken on a platter and drizzle the sauce over the top. Garnish with parsley and serve.
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