Chicken au Vin Blanc

Braising the Chicken

1. 1Pat the chicken pieces dry with paper towels. Season generously with salt and pepper. Dredge lightly in flour, shaking off any excess.
2. 2In a large Dutch oven or heavy-bottomed pot, cook the pancetta over medium heat until crisp. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. 3Increase heat to medium-high. Add olive oil to the pot if needed. Brown the chicken pieces on all sides in batches, ensuring not to overcrowd the pot. Remove browned chicken and set aside.
4. 4Reduce heat to medium. Add the sliced leeks and chopped shallots to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
5. 5Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5-8 minutes.
6. 6Pour in the dry white wine and chicken broth. Scrape up any browned bits from the bottom of the pot.
7. 7Return the browned chicken pieces and the reserved pancetta to the pot. Add the bouquet garni.
8. 8Bring the liquid to a simmer, then cover the pot tightly. Transfer to a preheated oven at 160°C (325°F) and braise for 60-75 minutes, or until the chicken is tender.

Finishing the Sauce

1. 1Remove the pot from the oven. Discard the bouquet garni.
2. 2Remove the chicken pieces from the pot and set aside. Skim any excess fat from the surface of the sauce.
3. 3Place the pot back on the stovetop over medium heat. Bring the sauce to a gentle simmer and let it reduce slightly until it thickens enough to coat the back of a spoon, about 5-10 minutes.
4. 4Stir in the heavy cream and heat through, but do not boil. Season with salt and pepper to taste.
5. 5Return the chicken pieces to the pot to rewarm gently. Garnish with fresh chopped parsley.