Chicken à la Winegrower

Heat a large, heavy-bottomed Dutch oven or braise pan over medium-high heat and cook the diced bacon until the fat is rendered and the bacon is crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pan.

Add the butter to the bacon fat and heat until foaming. Season the chicken quarters lightly with black pepper on both sides, then place them skin-side down in the pan and sear until golden brown, about 5-6 minutes per side. Transfer the seared chicken to a plate.

Reduce heat to medium and add the chopped onion to the pan, stirring occasionally until softened and beginning to color, about 5 minutes. Add the halved garlic cloves and cook for 1 minute until fragrant.

Sprinkle the flour over the onion and garlic mixture and stir constantly for 1-2 minutes to create a light roux. Gradually pour in ¼ cup of the dry white wine while stirring to deglaze the pan and prevent lumps from forming.

Pour in the remaining ¼ cup of white wine and the chicken broth, stirring well to combine. Add the canned mushrooms with their liquid, the bay leaf, and the cooked bacon back to the pan.

Return the seared chicken quarters to the pan, nestling them among the vegetables and sauce. Bring the liquid to a gentle simmer, then reduce heat to medium-low, cover partially with a lid, and braise for 35-40 minutes until the chicken is fully cooked and tender.

Remove the pan from heat and stir in the sour cream, chopped fresh parsley, and chopped chives until well combined. Adjust seasoning with black pepper if needed.

Arrange the hot cooked rice on a serving platter or individual plates, then carefully place the chicken quarters on top and spoon the sauce with mushrooms and bacon over the chicken. Garnish with additional chopped fresh parsley if desired.