2 oz. Pancetta
1 TBSP olive oil
1.5 Lbs. chicken (or 3 chicken thighs, cut two slices across the bone of the thighs)
½ onion chopped
6 pearl onions
Salt and pepper
1 small amount of chanterelle mushrooms rehydrated
1 clove garlic minced
1 small leek (white and green) halved and sliced
1 TBSP flour
1 cup of dry white wine
1 cup of chicken broth
1 TBSP Dijon mustard
Sprigs of fresh thyme
1 bay leaf

Preheat oven to 425°

In a Dutch oven sauté the pancetta in olive oil. Add the onions and leeks and sauté slowly for 15 minutes. Add the flour and mix. Add the chicken broth and stir into a paste. Add the wine. Keep stirring. Add the rest of the ingredients except the chicken and mix. Cook on low for about 10 minutes.

Place the chicken on top of the mixture and place the Dutch oven in the oven and cook for 1 hour.

Serve over rice.

11/20/22