Savory and robust: a one of a kind chicken stew with a surprising, unique depth of flavor. Definitely worth the planning and time required to make this delicious staple of traditional French cuisine.

Serves 2. Time: to marinate 3 hrs – overnight; to cook between 2-3 hours

Ingredients

~1-2 lbs Chicken thighs and/or drumsticks
2 ounces pancetta, cubed/diced
1 1/2 tbsp olive oil, more as needed
salt and pepper, to taste
1 1/2 cups red wine (dry and bold in character)
3/4 onion, diced
1/4 cup onion, quartered and thinly sliced
1 medium carrot, diced
2 cups mushrooms, cut in half and sliced
1-2 bay leaves
1 tsp chopped fresh thyme + 1-2 sprigs
3/4 tsp garlic, finely diced
3/4 tsp tomato paste
vegetable broth (amount as needed)
1/2 tbsp flour
1 tbsp cream sherry
1 tbsp butter
1/2 tsp sugar
1/4 cup parsley, chopped
1 slice sourdough, cut in triangles

Method

(Please see photos below if your more of a visual person. The numbers you see in the method section will correspond to photos in slideshow or you can just click the link to check out the photo as you go.)

To prepare the marinade combine red wine, bay leaves and thyme. Generously salt and pepper (to taste) chicken (1) and place in to marinade (2). Let it set for at least 3 hours (or overnight) and turn chicken pieces over periodically to maximize marination process. Prepare vegetables (3,4).

Once ready to start a-cooking, add chopped pancetta (5) to a Dutch oven and cook on medium-low until crispy (if you don’t have a Dutch oven, just use a big, substantial pot with lid). This will take about 10 minutes or so. Once pancetta crispy- remove using a slotted spoon and save for later on a plate. You essentially are going to use the fat rendered from the pancetta to cook the chicken next.

Remove chicken from marinade (reserve marinade for later) and dry off as much as possible. Turn heat to medium and brown chicken on each side about 5 minutes or so (6). Add oil if too dry. The primary goal here is to get a nice browning, it will cook for quite some time later (p.s. the chicken will be purple due to the marinade, don’t be alarmed.) Remove chicken and place on a plate.

Time to cook the veggies! Add onions, carrot and 1/2 the chopped mushrooms and season with a little salt (7). Cook approximately 7-10 min stirring frequently, don’t burn. Add garlic and tomato paste and cook for about a minute. Add flour and stir frequently to prevent clumping (this will be the thickening agent) cook about another minute. Add sherry to deglaze and stir everything up together. Now is the time to add the reserved marinade and bring to a low boil.

Return chicken and half of pancetta to pot and simmer down to low, cover (8). Cook for about an hour, turning chicken at least once and stirring occasionally during this time. If too thick at this stage, add vegetable broth. Remove cover and allow to thicken, about 15 minutes over medium-low heat.

(Optional) In a saucepan, melt butter and a little olive oil. Add bread and toast until golden. Remove crouton and rub with garlic clove to serve for dipping.

Next, cook quartered, sliced onion, other half of mushrooms and sugar in saucepan until lightly browned and combine with remaining pancetta to top off your dish.

I decided to serve this with potatoes and it was great. When plating this dish, add a scoop of potatoes, a piece of chicken with stew and top with onion, mushroom, pancetta combo. Finish with chopped parsley and crouton. Bon jour!