INGREDIENTS

• 6 ounces bacon, cut into 1⁄2-inch pieces
• 1 (31⁄2-pound) chicken, cut into 10 pieces
• Salt and freshly ground black pepper
• 1 yellow onion, diced
• 2 celery stalks, diced
• 12 ounces mushrooms, such as button or cremini, thinly sliced
• 2 cloves garlic, minced
• 1 cup white wine
• 2 cups chicken stock try
• 1 pound carrots, cut diagonally into 2-inch pieces about 1⁄4-inch thick
• 5 sprigs thyme
• 1 bay leaf
• 1 tablespoon unsalted butter
• 1 tablespoon sherry vinegar
• Chopped fresh flat-leaf parsley, for garnish

HOW TO MAKE IT

1. Choose the Browning setting on the STAUB Multicooker. Set the browning time to 25 minutes. When done preheating, add the bacon and cook, stirring occasionally, until browned and the fat is rendered, 3 to 4 minutes. Using a slotted spoon, remove the bacon to a paper towel–lined plate.
2. Sprinkle the chicken with salt and pepper. Working in batches, brown the chicken, skin-side down, for about 5 minutes, or until the chicken skin is golden brown. Remove from the pan to a plate and set aside.
3. Carefully remove all but 2 tablespoons fat from the pan. Add the onion, celery, and mushrooms and cook, stirring, until softened, about 4 minutes. Add the garlic and cook for another 30 seconds, or until aromatic. Remove the onion mixture from the pan.
4. Choose the Braise setting on the Multicooker, set the timer for 30 minutes, and cover to preheat. When preheated, uncover, and add the wine to deglaze, about 2 minutes. Add the onion mixture, stock, carrots, thyme, bay leaf, and a big pinch each of salt and pepper. Return the bacon to the pan and nestle the chicken into the braising liquid. Cover and braise for 30 minutes.
5. Now switch to the Slow Cook High setting and cook for 1½ hours or until the chicken is fork-tender.
6. Remove the chicken. Choose the Browning setting and simmer (Multicooker will be in Preheat mode) for 10 minutes, stirring occasionally, to reduce the sauce. Stir in the butter and sherry vinegar, taste, and add more salt if needed. Return the chicken and any accumulated juices to the pan. Spoon into bowls and serve garnished with parsley.