MY HUBBY DECLARED THIS DINNER A 10!!!!!!!
8 OUNCES DICED PANCETTA
ONE 3-LB CHICKEN, CUT IN 8 PIECES
OLIVE OIL
1 LB CARROTS, CUT INTO 1 INCH PIECES
2 ONIONS SLICED
2 GARLIC CLOVES, MINCED
2T. BRANDY
1 1/2C. RED WINE (HALF A BOTTLE)
1C. CHICKEN BROTH
1 BUNCH FRESH THYME
2T. BUTTER
8 OUNCES MUSHROOMS, SLICED
1 TABLESPOON HEAVY CREAM
COOK PANCETTA IN OLIVE OIL UNTIL BROWN 8-10 MINS. REMOVE PANCETTA TO A PLATE. DRY THE CHICKEN AND ADD TO THE PAN IN BATCHES BROWNING BOTH SIDES. REMOVE TO THE PANCETTA PLATE. ADD ONIONS AND CARROTS, SALT AND PEPPER AND COOK 10-12 MINS UNTIL ONIONS BROWN ON MEDIUM. ADD GARLIC AND COOK 1 MORE MINUTE. ADD THE COGNAC AND TURN TO HIGH TO BURN IT OFF. RETURN THE CHICKEN, VEGGIES AND PANCETTA TO THE POT. ADD THE WINE AND BROTH. ADD THYME. LOWER TO A SIMMER, COVER AND COOK 45 MINUTES. REMOVE COVER AND COOK PARTIALLY COVERED ANOTHER 30 MINS AT A LOW SIMMER. WHILE IT’S COOKING, SAUTEE THE MUSHROOMS ON THE BUTTER IN A PAN AND ADD THEM TO THE POT. AD 1 T. HEAVY CREAM AND CHECK FOR SALT AND PEPPER. SERVE OVER NOODLES OR RICE!
ADAPTED FROM INA!
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