Time: 2 hours 15 minutes
Yields: 6-8 servings
2 tsp. Olive oil
4 oz. pancetta, cut into 1/2 -inch pieces
1 (3 ½-4lb.) whole chicken, cut into 10 pieces (8 bone-in thighs)
Kosher salt and freshly ground black pepper
1 lb/ cremini mushrooms, quartered
2 medium onions, chopped
2 leeks (white and light green parts only), halved and sliced
4 garlic cloves, chopped
2 tbsp. all-purpose flour
1 (750 milliliter) bottle dry white wine
½ c. bone broth
2 tbsp. Dijon mustard
6 sprigs thyme
2 bay leaves
¼ c. fresh tarragon, chopped
1: Preheat oven to 350F. Heat oil in a large Dutch oven over medium heat. Add pancetta and cook, stirring occasionally, until browned, 2-4 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Season chicken with salt and pepper. Cook, skin side down, until golden brown, 5-7 minutes. Transfer to a plate.
2: Increase heat to medium-high. Add mushrooms and cook, stirring occasionally, until browned, 6-8 minutes. Reduce heat to medium-low and add onion, leeks, and garlic. Cook, stirring occasionally, until light golden brown and tender, 8-9 minutes. Add flour and cook, stirring, 1 minute. Gradually add wine, stirring constantly. Add stock, mustard, thyme, and bay leaves; bring to simmer.
3: Return pancetta and chicken (skin sides up) to pot; cover and transfer to oven. Cook until chicken is fork-tender and cooked through, 1 hour and 15 minutes to 1 hour and 30 minutes. Discard thyme and bay leaves. Serve topped with tarragon.
*Add more flour or arrowroot to thicken.
*Cooking time would be less if not using bone-in chicken thighs.