Chicken Bonne Femme

1. Trim excess fat from chicken, pat dry with paper towels and season with salt and pepper. Cook bacon in a Dutch oven until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour off all but 1 tablespoon of bacon grease from the pot. Cook chicken in the bacon fat over medium high heat until well browned, about 10 minutes; transfer to a plate and set aside.
2. Arrange potatoes, cut-side down, in the pot and cook until golden brown, about 10 minutes. Stir in onion, celery and butter and cook until softened, about 5 minutes. Stir in wine, broth and bacon and bring to a boil.
3. Return chicken and any accumulated juices to the pot. Reduce heat to medium-low. Stir in rice and rosemary. Cover and cook until potatoes are fork tender, about 25 minutes. Check after 15 to 20 to make sure the liquid has not cooked off. Add more chicken broth or water if it is getting too dry.
4. Enjoy!