Ingredients:
1tbsp Olive Oil
4 oz pancetta
8-10 chicken thighs and legs
1 onion
2 carrots
2 cloves of garlic chopped
1/4 cup brandy
1/2 cup dry red wine
1 cup chicken stock
10 sprigs thyme
1 tbsp butter
1.5 tbsp flour or corn starch for thickening
1/2 lb button mushrooms
Instructions:
Preheat oven to 250F. Heat olive oil large dutch oven. Fry pancetta for 8-10 minutes or until done. Remove to plate
Season chicken thighs with salt and pepper, brown on all sides, not cooking all the way through, remove to plate. Do this in batches as to not over crowd in pan.
Cut onion and carrots into bite sized chunks, about one inch in size, season with salt and pepper and add to pot. Sautee over medium heat 10 minutes, add in garlic and stir constantly for one minute, careful to not burn. Add brandy scraping down the sides and burned bits add all of the bacon and chicken back into the dutch oven. Pour in the wine, chicken stock and thyme. Bring to a boil, cover with lid. Put dutch oven into oven for 55 minutes.
Melt butter, whisk in cornstarch to make a roux, add into pot ant stir to thicken. Add in mushrooms and stir.
Return dutch oven to oven without lid for 15 minutes.
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