A twist on classic coq au vin, this crowd-pleaser is loaded with mushrooms and bacon too.
Total Time: 2 hours 15 mins
4 oz.pancetta, cut into 1/2-inch pieces
2 tsp.olive oil
1 31/2- to 4-pound chicken, cut into 10 pieces
Kosher salt and pepper
1 lb.cremini mushrooms, quartered
2 medium onions, finely chopped
2 leeks (white and light green parts only),halved and sliced
2 cloves garlic, pressed
2 tbsp.all-purpose flour
1 750-ml bottle dry rosé wine
1/2c.low-sodium chicken broth
2 tbsp.Dijon mustard
6 sprigs thyme
2 bay leaves
1/4c.chopped fresh tarragon
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Heat oven to 350°F. Heat large Dutch oven on medium. Add pancetta and oil and cook until pancetta is browned, 3 minutes. Using slotted spoon, transfer to paper towel. Pat chicken pieces very dry and season with 1/2 teaspoon each salt and pepper. Add skin side down to pot and cook until golden brown, 5 minutes per side. Transfer to plate. Increase heat to medium-high, then add mushrooms and cook, tossing only twice, until browned, 6 to 8 minutes. Reduce heat to medium-low and add onions, leeks, and garlic and cook, stirring occasionally, until light golden brown and tender, 6 to 7 minutes.Sprinkle with flour and cook, stirring, 1 minute. Add wine and bring to a simmer. Stir in broth, mustard, thyme, and bay leaves. Return chicken and pancetta to pan, cover, transfer to oven and cook until chicken is fork-tender, about 11/2 hours. Remove from oven, discard thyme and bay leaves, and sprinkle with fresh tarragon.
Nutritional Information (per serving): About 535 calories, 33.5 g fat (9.5 g saturated), 40 g protein, 585 mg sodium, 18 g carbohydrate, 2 g fiber