1 tb Olive oil, divided
1 tb Butter, divided
2 oz Pancetta finely diced
-or substitute lean bacon
8 oz Wild mushrooms, halved
-or sliced if large
8 oz Button mushrooms halved
-or quartered if large
3 1/2 lb Chicken
-cut in serving pieces
6 oz Small white onion
-trimmed and peeled or
1 c Frozen pearl or petite
-onions, thawed
1/4 c Carrot, finely chopped
1/4 c Onion(s), finely chopped
1 tb All-purpose flour
1 1/2 c Good quality dry red wine
Salt and pepper to taste
2 lg Sprigs thyme (leaves) or
1/2 ts Dried thyme
1 c Chicken broth
Italian flat-leaf parsley
-to garnish
In a heavy, heat-proof casserole, place half the olive oil. Add
pancetta and saute until crisp. Remove pancetta with a slotted spoon
and place on paper towel. Add half the butter to the casserole. Add
mushrooms and saute on high heat until any liquid evaporates and
mushrooms are cooked, Remove mushrooms with a slotted spoon. If
casserole is dry, add remaining olive oil and butter. Add chicken,
fat side down, and small onions; brown on medium-high heat on all
sides. Remove chicken and onions with a slotted spoon. Add carrot and
onion; saute until tender on medium heat, stirring frequently, until
onion is softened. Stir in flour and cook, stirring frequently, for 2
minutes on medium heat. Stir in wine and bring to a simmer. Add
thyme, chicken and pancetta. Add mushrooms and broth.
Cover and simmer over low heat for 50 minutes. At this point the
sauce will be thin. Remove chicken with a slotted spoon and reduce
sauce, boiling until thickened. Taste and add salt and pepper if
necessary. Return chicken to sauce and heat.
: Baltimore Sun
