Italian recipes
Chicken with pancetta and mushrooms cooked in red and white wine
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55 min
Serves 4
Italian
Ingredients
- 1/4 lb pancetta cut in 1/2 inch pieces (use bacon if you cannot get pancetta) 115 g pancetta cut in 1/2 inch pieces (use bacon if you cannot get pancetta)
- 1 tbsp olive oil 15 ml olive oil
- 1 tbsp butter 15 ml butter
- 4 lb chicken pieces 1.81 kg chicken pieces
- 3 white onions, thinly sliced 3 white onions, thinly sliced
- 1/2 lb fresh white mushrooms (sliced) 225 g fresh white mushrooms (sliced)
- 4 shallots, chopped 4 shallots, chopped
- 3 clove garlic 3 clove garlic
- 3 tbsp fresh thyme (or 1 1/2 tsp dried thyme) 44 ml fresh thyme (or 1 1/2 tsp dried thyme)
- 1 tbsp fresh parsley (chopped) 15 ml fresh parsley (chopped)
- 1 bay leaf 1 bay leaf
- 1 1/2 tsp salt 7.4 ml salt
- 1 tsp sugar 4.9 ml sugar
- Black pepper, freshly ground Black pepper, freshly ground
- 2 cup white dry wine 480 ml white dry wine
- 1 1/2 cup red dry wine 360 ml red dry wine
Method
In a large pot or dutch oven saute the pancetta or bacon until it starts to crisp. Remove the pancetta or bacon and set aside. This pot will be used for the remaining of the recipe.
Add the onions to the pot or dutch oven and saute them over medium heat for 4-5 minutes. Remove onions and set aside. Add the olive oil and butter to the pot and heat over medium to high heat. Add the chicken and brown until golden on all sides. Remove each piece of chicken as it browns and set aside. When all chicken pieces have browned, lower the heat and return all chicken pieces to the pot. Add the mushrooms, shallots, garlic, thyme, parsley, bay leaf, salt, sugar, black pepper, cooked onions, red and white wine to the pot. Mix all ingredients well, bring the pot to a boil and reduce heat to low. Cover the pot and simmer the chicken for 30 minutes.
Remove cover, turn off the heat and stir in the pancetta.
Serve the chicken with the mushrooms and onions and sauce on the side. For a complete meal, serve this dish with mashed potatoes or polenta, Italian bread and a green salad.
Add the onions to the pot or dutch oven and saute them over medium heat for 4-5 minutes. Remove onions and set aside. Add the olive oil and butter to the pot and heat over medium to high heat. Add the chicken and brown until golden on all sides. Remove each piece of chicken as it browns and set aside. When all chicken pieces have browned, lower the heat and return all chicken pieces to the pot. Add the mushrooms, shallots, garlic, thyme, parsley, bay leaf, salt, sugar, black pepper, cooked onions, red and white wine to the pot. Mix all ingredients well, bring the pot to a boil and reduce heat to low. Cover the pot and simmer the chicken for 30 minutes.
Remove cover, turn off the heat and stir in the pancetta.
Serve the chicken with the mushrooms and onions and sauce on the side. For a complete meal, serve this dish with mashed potatoes or polenta, Italian bread and a green salad.
Cook's notes
This dish tastes even better if it is made ahead and re-heated just before serving.
Comments (1)
Debby
May 31, 2011
I made this dish and it came out very well! Of course, I made it using chicken breasts and scaled it down for 1 serving, but it was great!
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