1Wash and season chicken with thyme,salt, pepper and bay leaves and leave to set on counter. Cut the pancetta into short strips. Add them to butter in a large pot or casserole, stirring so that they do not burn. When cooked, transfer from pan to bowl. Leaving drippings in pan.
2Add chicken pieces to pan. Cooking until both sides have a nice gold/honey color. Do not brown them. When golden, transfer from pan to the bowl with the pancetta. By now you should have a sticky pan with fat. This is good.
3Roughly chop and add the carrot,onion and celery to the pan stirring occasionally until the onions are translucent and almost mixing into the fat. Add the garlic, peeled and thinly sliced, as you go.
4Return the chicken and pancetta to the pan, stir in the flour and let everything cook for a minute. Add the wine. Add the chicken stock until the entire chicken is covered (it may not be the entire 1.5 cups)
5Bring to a boil, then simmer with lid partially on for 10 mins.
6Melt the butter in a small pan, add the small peeled onions and then the mushrooms (if the mushrooms are big, quarter them). Cook until they are golden add sallt/pepper then add them to the main pot.
7Simmer everything for about an hour until the chicken is cooked through. When it is cooked, remove chicken and turn up heat to a rapid bubble to reduce down to a glossy thicker texture. Return chicken to pan and serve with boiled potatoes or egg noodles.
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
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