How to make it

  • Brown pancetta 10 minutes in a very large pot. Remove, keeping the fat in the pan, and set aside.
  • Add onions and chicken, skin-side down. Brown on all sides, about 5 minutes.
  • Add garlic and pepper and cook 5 minutes
  • Spoon off excess fat.
  • Add the stock, wine, thyme, parsley and vegetables.
  • Add the pancetta back to the pot, stir well.
  • Lower heat to a brisk simmer.
  • Cover and cook 35 minutes or until chicken is tender and fully cooked.
  • Remove chicken and set aside.
  • Discard the bay leaves and garlic.
  • Add mushrooms, stir and turn the heat to high.
  • Boil quickly, uncovered, to reduce liquid by 3/4, about 35-40 minutes. Stir occasionally.
  • Return chicken to the pot and stir to coat completely with sauce.
  • Serve over rice or potatoes.
Beginning of Braise   Close
Chicken Removed   Close

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    puddlewonderful ate it and said...
    deserves high five
    Was this review helpful? Yes Flag
  • jo_jo_ba 11 years ago
    Amount Per Serving
    Calories: 273.7
    Total Fat: 9.4 g
    Cholesterol: 54.2 mg
    Sodium: 554.6 mg
    Total Carbs: 11.8 g
    Dietary Fiber: 2.8 g
    Protein: 17.3 g
    Was this review helpful? Yes Flag
  • frankieanne 11 years ago
    This sounds absolutely delicious!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes