Link to original recipe: https://www.cookingsavorybites.com/2012/10/16/braised-chicken-thighs-featuring-pinot-noir-pancetta-and-mushrooms/
Ingredients:
1/3 c. all-purpose flour
2 tsp. sea salt
1 tsp. ground black pepper
8 bone-in, skin-on chicken thighs
1 T. olive oil
1/4 c. pancetta cubes (1/2" wide cubes, if possible)
3/4 c. finely chopped carrot
1/2 c. finely chopped celery
3/4 c. finely chopped Spanish onion
2 cloves garlic, minced
3 c. Pinot Noir
8 oz. whole cremini mushrooms
3 T. tomato paste
bouquet garni: tie together 3 stalks Italian parsley, 1 stalk fresh rosemary, and 3 stalks fresh thyme
3/4 c. chicken stock
1/4 c. finely chopped Italian parsley
Directions:
1. In a large, zip-top plastic bag, combine flour, 1 tsp. of the sea salt, and 1/2 tsp. of the pepper. Add chicken thighs and shake well to coat. Set aside.
2. In a Dutch oven over low heat, add olive oil and pancetta. Cook pancetta until starting to crisp, then transfer to a paper-towel lined plate/bowl, set aside. Leave drippings in the pan.
3. Increase heat to med-high and add the coated chicken thighs. Cook thighs until browned on both sides (around 4-5 min per side). Transfer thighs to a plate.
4. Heat oven to 325°F. Reduce heat for pot to medium and add the carrot, celery, onion, garlic, the remaining 1 tsp. of sea salt, and the remaining 1/2 tsp. pepper. Cook, stirring frequently, for around 4 min.
5. Stir in the wine, scraping the bottom to loosen browned bits, and cook for additional 4 min. Add the mushrooms and tomato paste and cook, stirring frequently, for 3 min.
6. Submerge the bouquet garni into the mixture, then stir in the chicken stock. Add the chicken back to the pot, then cover the pot and transfer to oven.
7. Bake for 1.5 hrs, then uncover and continue baking for additional 30 min. Discard the bouquet garni and top with the chopped parsley and pancetta. Serve up with desired side and enjoy!
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