Servings: 6ish

1 tbsp olive oil 1 tbsp olive oil
 
100g pancetta, or 4-5 slices of bacon. 100g pancetta, or 4 to 5 slices of bacon.
 
3 lbs chicken thighs 3 lbs chicken thighs
 
1 medium size yellow onion, diced. 1 medium size yellow onion, diced.
 
3 cloves garlic, minced 3 cloves garlic, minced
 
3 carrots, cut into 1 inch chunks. 3 carrots, cut into 1 inch chunks.
 
1 cup chicken stock, preferably home made 1 cup chicken stock, preferably home made
 
2 cups Riesling, or any kind of white wine 2 cups Riesling, or any kind of white wine
 
1 bunch thyme (or 1 tbsp dried thyme) 1 bunch thyme (or 1 tbsp dried thyme)
 
1 bay leaf 1 bay leaf
 
1 tbsp flour 1 tbsp flour
 
1 tbsp softened butter 1 tbsp softened butter
 
OPTIONAL: COGNAC SAUTEED MUSHROOM OPTIONAL: COGNAC SAUTEED MUSHROOM
 
1 tbsp cold butter 1 tbsp cold butter
 
1lb cremini mushrooms, sliced. 1lb cremini mushrooms, sliced.
 
1 tbsp cognac (optional) 1 tbsp cognac (optional)

1. Season the chicken with salt and pepper at least 15 minutes before cooking. Preheat the oven to 325 F.
2. Heat a dutch oven or any large pot with olive oil in it over low heat. Add in the pancetta/bacon and let it cook over low heat until crispy, about 15 to 20 minutes. Remove the bacon and set aside.
3. Turn up the heat to high. Add the chicken skin side down. Sear for 9 to 11 minutes until skin is crispy and easily lifts from the pot. Flip over and sear for another 2 minutes. This might take 2 batches depending on the size of your pot. Remove the chicken and put them aside on a plate.
4. Turn down the heat to medium. Add the diced onion and a pinch of salt. Stir around for a bit until slightly translucent, about 3 to 4 minutes. Remember to scrape the bottom of the pan now because the onion will sweat. Add the garlic and carrot, stir around until the carrot is slightly softened.
5. Add the wine and chicken stock and pump the heat back to high. Once the sauce starts simmering, nestle the chicken, pancetta/bacon, bay leaf, and thyme in. You can add the mushroom now if you don't want to saute it separately. Add a pinch of salt and some grinding of pepper.
6. Cover the pot and place it in the oven for 45 minutes, or until a meat thermometer reads 165 F in the thickest part of the chicken.
7. While the chicken is cooking, heat up 1tbsp of butter on a skillet. Add the mushroom with a generous pinch of salt. Toss around until the mushroom turns brown and expels most of its water. Add the cognac. If you have a kitchen torch, now is the time to flambee the cognac (remember to stand back). If not, just cook until the cognac reduces.
8. When the chicken is done, take the pot out and add in the mushroom. Take the bunch of thyme and bay leaf out. Taste for seasoning and add more salt/pepper if necessary. Mash the softened butter and flour until it forms a paste and use a fork to dissipate the mixture (called 'beurre manie'). Turn on the heat to high to activate the thickening agent in the beurre manie.
9. Serve up with some oven-roasted asparagus and some carb (mash potato, rice, bread, etc.)

NOTE: The cognac-sauteed mushroom and beurre manie are completely optional. Sauteeing the mushroom in cognac just adds a depth of flavor and the beurre manie just thickens the stew to make it more appetizing. You can skip these two steps and the dish would still taste bomb :)  NOTE: The cognac-sauteed mushroom and beurre manie are completely optional. Sauteeing the mushroom in cognac just adds a depth of flavor and the beurre manie just thickens the stew to make it more appetizing. You can skip these two steps and the dish would still taste bomb :)