Ingredients
- 2 teaspoons olive oil
- 4 ounces pancetta ham (cut into 1/2-inch pieces)
- 3 1/2 to 4 pound whole chicken (cut into 10 pieces)
- Kosher salt and freshly ground black pepper
- 1 pound cremini mushrooms (quartered)
- 2 medium onions, chopped
- 2 leeks (white and light green parts only), halved and sliced
- 2 cloves garlic, chopped
- 2 tablespoons all-purpose flour
- 1 bottle (750 ml) dry white wine
- 1/2 cup chicken stock
- 2 tablespoons Dijon mustard
- Sprigs thyme
- 2 bay leaves
- 1/4 cup fresh tarragon, chopped
How to Make
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Step 1: Preheat oven to 350°F. Heat oil in a large Dutch oven over medium heat. Add pancetta and cook, stirring occasionally, until browned, 2 to 4 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Season chicken with salt and pepper. Cook, skin side down, until golden brown, 5 to 7 minutes. Transfer to plate.
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Step 2: Increase heat to medium-high. Add mushrooms and cook, stirring occasionally, until browned, 6 to 8 minutes. Reduce heat to medium-low and add onions, leeks, and garlic. Cook, stirring occasionally, until light golden brown and tender, 8 to 9 minutes. Add flour and cook, stirring, 1 minute. Gradually add wine, stirring constantly. Add stock, mustard, thyme, and bay leaves; bring to a simmer.
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Step 3: Return pancetta and chicken (skin sides up) to pot; cover and transfer to oven. Cook until chicken is fork-tender and cooked through, 1 hour and 15 minutes to 1 hour and 30 minutes. Discard thyme and bay leaves. Serve topped with tarragon
We hope you enjoy this recipe!
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