- Olive oil
- 1 tablespoon unsalted butter
- 5-6 bone-in, skin-on chicken thighs
- Salt and black pepper
- 3 thick slices bacon, chopped
- 1 large leek, rinsed really, really well and chopped
- 1 1/ 2 cups dry white wine
- 6 cloves garlic, roughly chopped
- 2 medium carrots, peeled and chopped
- 1/ 2 cup chicken stock, or vegetable stock
- 1/ 2 cup cream
- 3-4 cups peeled and chopped butternut squash
- fresh sage
- fresh thyme
- 1/ 4 cup freshly chopped parsley
Preheat oven to 325ºF. Heat 1 tablespoon olive oil and butter in a large, ovenproof pan. Trim any excess skin from the chicken thighs and season both sides with salt and pepper. Place chicken in pan, skin-side down, and brown on both sides. Remove chicken and add bacon to the pan, cooking until crisp. Drain any excess oil if needed.
Next add in leeks and garlic, sautéing for a few minutes before deglazing the pan with wine. Cook for about 3 minutes, using a wooden spoon to scrap up any brown bits in the bottom of the pan. Next whisk in stock and cream and season with salt and pepper. Add chicken and bacon back to the pan, along with the carrots and squash, top with sage and thyme. Cover and place in oven for about 30 minutes.
Remove lid and give sauce a stir and bake for another 40 minutes or until chicken skin is crisp and meat is falling off the bone. Remove thyme and sage sprigs and top with fresh chopped parsley. Serve with a crusty loaf of bread and the white wine you cooked with!