A French institution, made lighter here with the merest hint of oil, just enough pancetta for flavor, and less than half a bottle of white wine. And it still tastes heavenly, promise.
Ingredients
- Cooking spray
- 4 skinless, bone-in chicken thighs (about 73/4 ounces/220 g each)
- 1¾ ounces/50 g pancetta, diced
- 2 medium carrots, peeled and diced
- 2 medium onions, diced
- 2 medium celery stalks, diced
- 2 garlic cloves, crushed
- 2 tablespoons all-purpose flour
- 1¼ cups/300 ml dry white wine
- 1¼ cups/300 ml chicken stock
- Small bunch of fresh tarragon, leaves chopped
- Small bunch of fresh thyme, leaves picked and chopped
- 1 sprig fresh rosemary
- 9 ounces/250 g small white mushrooms, halved
- Salt and freshly ground black pepper
How to Make It
- Heat a large ovenproof casserole dish and coat with the cooking spray. Season the chicken and brown on all sides until golden. Remove from the pan and set aside. Add the pancetta to the pan and cook for 2 minutes, until it releases its flavor and is browned.
- Add the carrots, onions, celery, and garlic and cook for 2 minutes. Add the flour, stir well, and cook for 1 minute, then add the wine and stock, scraping the base of the pan to collect the sticky bits. Return the chicken to the pan, and add the herbs. Cover and simmer for 1 hour. Add the mushrooms and cook for another 30 minutes with the lid off. Season and serve.