Chicken and Onions Braised in White Wine

Ingredients:

SERVINGS: 4
¾ cup all-purpose flour
Kosher salt, freshly ground pepper
2 tablespoons olive oil
4 ounces pancetta, sliced crosswise into ½-inch-wide strips
1 pound cipolline onions, peeled
8 garlic cloves
1 3½–4-pound chicken, cut into 6 pieces
3 sprigs rosemary
2 bay leaves
1 cup dry white wine
1½ cups low-sodium chicken stock or broth

Preparation:


1.Preheat oven to 400°. Place flour in a shallow bowl; season with salt and pepper.

2.Heat oil in a large ovenproof skillet over medium-high. Cook pancetta, stirring, until crisp, about 5 minutes. Transfer to a bowl with a slotted spoon. Cook onions and garlic in skillet until golden brown, 8–10 minutes. Add to pancetta.

3.Dredge chicken in flour, shaking off excess. Cook in skillet, turning once, until browned all over, 10–12 minutes. Spoon off all but 2 Tbsp. fat from pan and arrange chicken skin side up. Add pancetta, onions and garlic, rosemary, bay leaves, and wine, shaking skillet to disperse liquid. Add stock to bring liquid up the sides of chicken without going over the top (this will keep skin crispy). Bring to a boil, then braise in oven until an instant-read thermometer inserted into the thickest part of breast registers 160° (165° for dark meat), 30–35 minutes.

4.Transfer chicken and vegetables to a platter; discard herbs. Simmer liquid over medium-high heat until thick enough to coat a spoon, 10–12 minutes. Season with salt and pepper and pour over chicken.