Braising is a perfect one-pot, cold weather cooking technique that doesn't take much effort. The resulting meat is fall-off the bone tender. Adding fresh vegetables and herbs completes the dish.
As the braise simmers, the kitchen fills with a warming sweetness, further helping to banish the cold.
Using bacon with it's smoky flavor and good fat content adds even more flavor to the succulent chicken.
A couple of suggestions about braising: add the vegetables after the meat is tender to avoid overcooking and use on-the-bone chicken to gain the sweet advantage that the bones give the broth.
The dish can be made with chicken breast but I prefer the on-the-bone parts of the chicken--thighs, legs or wings. If you are using wings, disjoint them, using the wing tips to make stock.
I'm calling this a pie. Yes, it resembles a quiche, but I prefer to call it a pie. It seems more manly that way. Plus I wanted a more rustic looking version that does not require rolling anything out or having to make actual dough.
Remember I told you there was going to be lots of leftover ham from the gorgeous Carlton Farms 
Panna Cotta is one of those great desserts that you can make ahead of time. It's so quick and easy and can be served in any pretty glass. When I make this recipe, I always have some mixture left over and I pour the extra into small ramekins. You can also pour this into coffee cups or espresso cups for a really fun presentation. 
Even though dip season is officially over (I designate Halloween to Super Bowl official dip season), there is no reason to miss out on something really yummy. Who doesn't love an easy appetizer to throw together, especially one as rich and creamy as this one.