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Back to the Family by Art Smith
I especially love this classic French dish when it is made with white wine. It's a great dish for a party, and it's just fine to make it in advance.
Makes 4 Servings



• 2 tablespoons olive oil
• 3 slices thick-cut bacon, cut into pieces
• 1 whole chicken, cut into pieces
• 1 tablespoon chopped fresh thyme
• Salt and freshly ground black pepper
• Flour for dredging
• 2 cups chicken broth
• 1 cup dry white wine
• 2 carrots, sliced
• 1 cup frozen pearl onions, thawed
• 1 turnip, peeled and cut into chunks
• 1 bay leaf


1. In a Dutch oven over medium heat, add the olive oil. When hot, add the bacon pieces and fry until crisp, then remove and drain on paper towels.

2. Rub the chicken with the thyme and salt and pepper, then dredge in the flour.

3. Increase the heat to medium-high and add the chicken, browning on both sides. When you have browned all the chicken, pour off half of the fat.

4. Add the broth and white wine and reduce by one-half by simmering over medium-low heat for about 15 minutes.

5. Add the carrots, pearl onions, turnips, and bay leaf and simmer until the vegetables are tender.

6. When the chicken is tender, remove from the heat and cool. Remove and discard the bay leaf and serve immediately. This is also delicious served the following day.


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