Wine-Braised Chicken Legs with Root Veggies

• 6 large whole chicken legs (thighs and drumsticks; about 2 1/4 pounds)
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil, more as needed
• 1/3 cup all-purpose flour
• 3 thick slices bacon or pancetta, cut into 1/4-inch-wide strips
• 1 large onion, peeled and cut into 1 1/2-inch chunks
• 2 bay leaves
• 1 (750 ml) bottle dry aromatic white wine (such as a German or Alsatian Riesling)
• 4 pounds assorted root vegetables, such as fingerling potatoes, peeled carrots, turnips, and rutabagas, cut into 1 1/2-inch chunks
• 3 large sprigs fresh thyme
• 4 cups chicken stock (or low-sodium broth)

1. Place the chicken legs on a large plate or baking sheet and season with 2 teaspoons salt and 1/2 teaspoon pepper.
2. Refrigerate uncovered overnight.
3. The next day, position a rack in the center of the oven and heat to 300F.
4. Remove the chicken from the refrigerator, rinse well, pat dry, and let come to room temperature while the oven heats.
5. In a large Dutch oven (or similar ovenproof pot), heat the olive oil over medium heat.
6. Dredge the chicken legs in the flour, shaking off the excess.
7. Working in batches as necessary, arrange the legs in a roomy single layer in the pot, skin side down.
8. Cook, turning occasionally, until deep golden brown all over, about 15 minutes per batch.
9. Transfer to a plate and repeat with the remaining chicken, adding a tablespoon or more olive oil if the pan seems too dry.
10. Set aside the chicken legs and remove all but 1 tablespoon of the fat from the pot.
11. Add the bacon and cook, stirring and scraping the pan frequently, until the bacon is browned and crispy, about 5 minutes.
12. Add the onion, bay leaves, 2 teaspoons salt, and 1/4 teaspoon black pepper and cook, stirring, until the onions just start to brown on the edges, about 5 minutes.
13. Add the wine and cook, stirring occasionally, until the wine has reduced by half and has thickened, about 5 minutes.
14. Add the root vegetables and thyme and continue to cook, stirring, until the vegetables barely start to soften, 5 minutes longer.
15. Add the chicken legs and chicken stock.
16. There should be enough liquid to just barely cover the chicken legs; add a little water if necessary.
17. Increase the heat to medium-high and bring the liquid to a bare simmer.
18. Cover the pot and transfer to the oven.
19. Bake until the chicken is cooked through and tender (if you pierce the thigh with a paring knife, you should feel no resistance), about 1 1/4 hours.
20. Taste the sauce and season with more salt as needed.
21. Let rest for 30 minutes before serving.

chicken, kosher salt, extravirgin olive oil, flour, bacon, onion, bay leaves, white wine, assorted root vegetables, thyme, chicken stock

Taken from www.epicurious.com/recipes/food/views/wine-braised-chicken-legs-with-root-veggies-388329 (may not work)