Hands-on Time
1 Hour 20 Mins
Total Time
3 Hours 20 Mins
Yield
Makes 6 servings
Photo: Alison Miksch; Styling: Buffy Hargett Miller

How to Make It

Step 1

Preheat oven to 350°. Sprinkle salt and pepper over chicken. Cook 3 chicken leg quarters in 1 Tbsp. hot oil in a large Dutch oven over medium-high heat 5 minutes on each side or until browned. Remove chicken; wipe Dutch oven clean. Repeat with remaining 1 Tbsp. oil and 3 chicken leg quarters.

Step 2

Cook bacon in Dutch oven over medium heat 4 minutes on each side or until crisp. Remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Sauté mushrooms and next 2 ingredients in drippings over medium-high heat 6 minutes or until browned. Stir in garlic; sauté 1 minute. Stir in tomato paste and 1 cup wine; cook over medium-high heat, stirring often, 2 minutes. Add remaining 2 cups wine, and bring mixture to a boil. Boil, stirring occasionally, about 5 minutes or until reduced by half.

Step 3

Add chicken and bacon to mushroom mixture in Dutch oven. Add broth and next 3 ingredients; bring mixture to a simmer. Place a piece of parchment paper directly on chicken mixture, and cover Dutch oven with a tight-fitting lid.

Step 4

Bake at 350° for 1 1/2 hours or until meat pulls away from bone. Let chicken stand in Dutch oven, covered with parchment and lid, at room temperature 30 minutes. Discard parchment paper.

Step 5

Preheat broiler with oven rack 7 inches from heat. Remove chicken from Dutch oven, reserving vegetables and cooking liquid in Dutch oven. Place chicken on a lightly greased wire rack in a broiler pan.

Step 6

Broil chicken 2 minutes or until skin is crisp and golden brown. Transfer chicken to a serving platter; cover with aluminum foil. Skim fat from cooking liquid. Discard herb sprigs. Bring cooking liquid to a simmer over medium-high heat, stirring occasionally. Remove from heat. Add butter, and whisk until butter is melted and sauce is smooth. Serve sauce with chicken.

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