White Wine Chicken Aoq
This sound one-pot dish stacked with wonderful chicken and pancetta makes the perfect supporting Sunday supper
Fixings HERE:
2 tsp. olive oil
4 oz. pancetta, cut into 1/2-inch pieces
1 (3 1/2-to 4-pound) whole chicken, cut into 10 pieces
Real salt and recently ground dim pepper
1 lb. cremini mushrooms, quartered
2 medium onions, separated
2 leeks (white and light green parts simply), split and cut
2 cloves garlic, hacked
2 tbsp. by and large valuable flour
1 (750-milliliter) bottle dry white wine
1/2 c. chicken stock
2 tbsp. Dijon mustard
6 twigs thyme
2 bay leaves
1/4 c. new tarragon, hacked
Orientation
Preheat oven to 350°F. Warmth oil in a tremendous Dutch oven over medium warmth. Incorporate pancetta and cook, blending here and there, until carmelized, 2 to 4 minutes. Using an opened spoon, move to a paper towel-lined plate. Season chicken with salt and pepper. Cook, skin side down, until splendid gritty shaded, 5 to 7 minutes. Move to plate.
Augmentation warmth to medium-high. Incorporate mushrooms and cook, blending now and again, until singed, 6 to 8 minutes. Decrease warmth to medium-low and incorporate onions, leeks, and garlic. Cook, blending inconsistently, until light splendid natural shaded and fragile, 8 to 9 minutes. Incorporate flour and cook, mixing, 1 second. Persistently incorporate wine, mixing constantly. Incorporate stock, mustard, thyme, and inlet leaves; bring to a stew.
Return pancetta and chicken (skin sides up) to pot; spread and move to oven. Cook until chicken is fork-fragile and cooked through, 1 hour and 15 minutes to 1 hour and 30 minutes. Discard thyme and river leaves. Serve bested with tarragon