Elizabeth usually removes all the chicken skin before browning.
Note from Elizabeth:
When George and I lived in England (1964 to 1967) Great Dishes of the World by Robert Carrier had just been published, and I received a copy from George. I made many dishes from the book – the daube of beef, choucroute garnie, osso bucco, cheese souffle and more – mostly for entertaining. But there was one dish Carrier called Quick Chicken in Wine that has been a standby for almost 50 years. You really don’t need a recipe for this simple chicken stew, but here is how I make it now, sometimes with wine if there’s some left in a bottle, or with broth when there isn’t. Bacon is nice for its smokiness, but not necessary.