Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter

  2. 4 bacon slices, cut into 1/2-inch dice

  3. 1 whole chicken, about 4 pounds, cut into 10 pieces

  4. Salt and freshly ground black pepper

  5. 4 cups dry white wine, such as Sauvignon Blanc

  6. 4 cups homemade chicken stock

  7. 3 garlic cloves, minced

  8. 2 bay leaves

  9. 1/2 teaspoon chopped fresh thyme

  10. 6 parsley sprigs, tied together

  11. 2 parsnips, peeled and cut into 1-inch lengths

  12. 2 carrots, peeled and cut into 1-inch lengths

  13. 1 medium turnip, peeled and cut into 1 medium rutabaga, peeled and cut into 8 wedges

  14. 2 tablespoons all-purpose flour

  15. 1 tablespoon coarsely chopped fresh flat-leaf parsley

  16. 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,

  17. 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,

  18. 5 to 10 minutes. Remove the chicken from the pan with tongs and set aside, covered with foil to keep warm.

  19. 15 minutes. With a slotted spoon, remove the vegetables from the pan. Increase the heat to high and reduce the broth until

  20. 3 cups remain,

  21. 5 to 8 minutes. Skim.

  22. 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,

  23. 2 to 3 minutes.

  24. 3 to 4 minutes. Place the vegetables and chicken on a platter and drizzle the sauce over the top. Garnish with parsley and serve.

  25. 4 to


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