The two hours it takes to make this dish is worth every second! Be sure to use a good red wine that you would drink — here I used a Canas Feast Cuneo Bordeaux with yummy results. Serve with a nice crusty bread, roasted parsley potatoes, and a simple green salad.
Recipe
3 T. olive oil, divided
4 ounces diced pancetta (or bacon)
8 bone-in, skin-on chicken thighs, trimmed of excess skin (using kitchen shears, trim any skin that extends farther than the edges of the chicken thigh, and snip off any excess fat)
salt and freshly ground black pepper
1 large yellow onion, roughly chopped
4 garlic cloves, roughly chopped
¼ c. Cognac
2½ c. red wine, (such as Burgundy, Bordeaux, Pinot Noir)
2½ c. chicken broth
1½ T. tomato paste
2 tsp. balsamic vinegar
1½ tsp. sugar
1 T. fresh thyme leaves (or 1 teaspoon dried)
1 bay leaf
3 large carrots, peeled and cut into ½-inch chunks on the bias
8 ounces sliced cremini mushrooms
4 T. unsalted butter, softened
4 T. all-purpose flour
Chopped parsley for garnish
Heat 1 T. of the oil in a large (5-qt) Dutch oven or heavy-bottomed pot over medium heat. Add the pancetta and cook until the fat has rendered and the pancetta is crispy, 5 to 8 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat in the pan.
Season the chicken all over with 2 tsp. salt and ½ tsp. pepper. Increase the heat to medium-high and brown half of the chicken in a single layer, skin side down, until golden and crispy, about 5 minutes (brown on the skin side only). Using tongs, transfer the chicken to a plate; set aside. Repeat with the remaining chicken. Pour off all but about 2 tablespoons of the fat.
Return the pot to the stove and reduce the heat to medium-low. Add the onions to the pot and cook, stirring occasionally, until the onions are softened and just starting to brown, 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute more. Add the Cognac and cook, stirring to scrape the brown bits from the bottom of the pan, until the Cognac has evaporated. Add the wine, chicken broth, tomato paste, balsamic vinegar, sugar, thyme, bay leaf, and ½ teaspoon salt. Bring to a boil, then reduce the heat to medium and gently boil, uncovered, for 15 minutes.
Add the chicken and any accumulated juices from the plate back to the pot, along with the carrots. Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the chicken and carrots are cooked through.
While the chicken cooks, heat the remaining 2 T. of oil in a large skillet over medium heat. Add the mushrooms and ¼ tsp. salt and cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Set aside.
Also while the chicken cooks: In a small bowl, mash the softened butter and flour to make a smooth paste. Set aside.
Using a slotted spoon, transfer the cooked chicken to a plate.
Increase the heat in the Dutch oven/pot to medium and stir in the flour and butter paste. Gently boil until the sauce is thickened, 5 to 7 minutes. Fish out and discard the bay leaf.
Using a fork and knife, pull the skin off of the chicken and discard.
Add the chicken and any accumulated juices back to the pot and simmer, uncovered, for about 10 minutes. Right before serving, stir in the browned mushrooms and pancetta. Sprinkle each serving with some chopped parsley.
Make-Ahead Instructions: Let cool to room temperature and then store in the refrigerator for up to 2 days. Reheat over medium-low heat on the stovetop before serving. (For best results, store the sautéed mushrooms and crispy pancetta in separate containers in the refrigerator and add before serving.)
— Jenn Segal, onceuponachef.com