Eight Whole Chicken Thighs
Three Cups Of Pinot Noir
¼ Cup Of ½ Inch Wide Pancetta Cubes
¾ Cup Of Chicken Stock
Three Whole Italian Parsley Stalks
¼ Cup Of Finely Chopped Italian Parsley
A Whole Fresh Rosemary Stalk
Three Whole Fresh Thyme Stalks
Two Minced Garlic Cloves
¾ Cup Of Finely Chopped Carrot
¾ Cup Of Finely Chopped Spanish Onion
½ Cup Of Finely Chopped Celery
Eight Ounces Of Whole Cremini Mushrooms
1/3 Cup Of All Purpose Flour
Three Tablespoons Of Tomato Paste
Two Teaspoons Of Sea Salt
A Teaspoon Of Ground Black Pepper
A Tablespoon Of Olive Oil
Combine the olive oil and the pancetta cubes in a large oven proof Dutch oven. Cook the pancetta on low heat until crispy. Remove the pancetta cubes to a plate lined with a paper towel. Leave the pan drippings in the pot.
Combine the flour, a teaspoon of sea salt, and ½ teaspoon of black pepper in a large zip lock bag. Shake well. Add the chicken thighs. Shake well so that the chicken thighs get coated evenly with the flour and the seasoning.
Put the pot that the pancetta was cooked in on high heat. Brown the chicken thighs (four at a time) on both sides. This should take about 4-5 minutes on each side. Remove the chicken thighs to a plate.
Preheat the oven to 325 degrees.
Remove the excess chicken fat in the pot but retain the brown bits that have accumulated on the bottom. Add the carrot, the celery, the onion, the garlic, a teaspoon of sea salt, and ½ teaspoon of black pepper. Cook on medium heat for four minutes stirring frequently. Add the wine. Scrape the bottom of the pot with a wooden spoon to loosen the brown bits that have accumulated. Cook for an additional four minutes. Add the mushrooms and the tomato paste. Cook while stirring frequently for three minutes. Tie the parsley stalks, the rosemary stalk, and the thyme stalks into a bundle with cooking twine. Drop the herb bundle into the pot. Add the chicken stock and stir well. Taste and add more sea salt and/or black pepper, if desired. Add the chicken back to the pot on top of the vegetables. Loosely cover the pot with aluminum foil and place the pot into the preheated oven.
Cook for two hours removing the aluminum foil during the last 30 minutes of cooking time. Garnish with the chopped parsley and the crispy pancetta cubes. Serve with buttered noodles, rice, or polenta.