Chicken Braised with Red Wine and Mushrooms
Makes 4-6 servings

3 ounces pancetta (in a chunk)
2 tablespoons unsalted butter
1 3pound frying chicken, cut into 8 pieces
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/4 cup Cognac
3 cups full bodied red wine
1 to 2 cups brown chicken stock or brown stock
1/2 tablespoon tomato paste
2 cloves garlic, mashed
1 bay leaf
1/4 teaspoon dried thyme
12-24 brown braised pearl onions
1/2 pound mushrooms, sauted
3 tablespoons each flour and softened unsalted butter
Sea salt and freshly ground pepper to taste
Sprigs of fresh parsley

Remove the rind and cut pancetta into lardons (rectangles 1/4″ x 1″). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry. Saute pancetta slowly in hot butter until lightly browned. Remove to a side dish. (more…)