White Wine Coq Au Vin

Time: 2 hours 15 minutes

Yields: 6-8 servings

2 tsp. Olive oil

4 oz. pancetta, cut into 1/2 -inch pieces

1 (3 ½-4lb.) whole chicken, cut into 10 pieces (8 bone-in thighs)

Kosher salt and freshly ground black pepper

1 lb/ cremini mushrooms, quartered

2 medium onions, chopped

2 leeks (white and light green parts only), halved and sliced

4 garlic cloves, chopped

2 tbsp. all-purpose flour

1 (750 milliliter) bottle dry white wine

½ c. bone broth

2 tbsp. Dijon mustard

6 sprigs thyme

2 bay leaves

¼ c. fresh tarragon, chopped

1: Preheat oven to 350F. Heat oil in a large Dutch oven over medium heat. Add pancetta and cook, stirring occasionally, until browned, 2-4 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Season chicken with salt and pepper. Cook, skin side down, until golden brown, 5-7 minutes. Transfer to a plate.

2: Increase heat to medium-high. Add mushrooms and cook, stirring occasionally, until browned, 6-8 minutes. Reduce heat to medium-low and add onion, leeks, and garlic. Cook, stirring occasionally, until light golden brown and tender, 8-9 minutes. Add flour and cook, stirring, 1 minute. Gradually add wine, stirring constantly. Add stock, mustard, thyme, and bay leaves; bring to simmer.

3: Return pancetta and chicken (skin sides up) to pot; cover and transfer to oven. Cook until chicken is fork-tender and cooked through, 1 hour and 15 minutes to 1 hour and 30 minutes. Discard thyme and bay leaves. Serve topped with tarragon.

*Add more flour or arrowroot to thicken.

*Cooking time would be less if not using bone-in chicken thighs.