Ingredients

1/4 cup olive oil

8 bone-in skin-on chicken thighs (about 3 pounds)

7 ounces pancetta, cut into 3/4 inch dice

8 medium shallots, lobes separated

4 medium carrots, cut into 3/4 inch thick slices

1 small bulb fennel, trimmed, cored and cut into 3/4 dice

1 large clove garlic, finely chopped

4 sprigs fresh flat leaf parsley

4 sprigs fresh thyme

1 bay leaf

2 cups dry fruity white wine

3 cups lower salt chicken stock

1/2 teaspoon grated lemon zest

1 tablespoon chopped parsley

Preparation

  1. Position a rack in the bottom third of the oven and heat the oven to 300 degrees
  2. Heat 2 tablespoons of the oil in a 7-8 quart Dutch oven over medium heat. Season the chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper. Arrange the chicken skin side down in the pot in a snug single layer and sear, flipping once until golden all over, 10 to 13 minutes. Transfer to a plate.
  3. Cook the pancetta in the pot until well browned and transfer to paper towels to drain.
  4. Cook the shallot, carrot and fennel in the pancetta fat on medium. Stir occasionally until lightly browned, about 7 minutes. Add the garlic, stir, add the herb bundle and wine.
  5. Simmer briskly, scraping the bottom of the pot. Add the broth and return the chicken to the pot. Bring to a simmer, cover and tranfer to the oven.
  6. Braise the chicken, about 35-45 minutes.
  7. Discard herb bundle, take out chicken and veggies and boil the sauce over high heat until it is reduced to 2 cups. Stire in the lemon zest and season. 8 Pour the sauce over the chicken and serve sprinkled with chopped parsley.