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1
Preheat oven to 350 degrees.
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2
In a large cast iron Dutch oven, saute pancetta and 3 tablespoons of butter over medium-low heat for about 5 minutes.
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3
You do not want to brown the pancetta too much.
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4
You can use less butter if you have especially fatty pancetta, but I really like what the butter adds to the overall flavor of this dish.
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5
Remove the pancetta and set aside.
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6
Place split chicken breasts skin-side down in the butter and pancetta fat.
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7
Turn the heat up to medium-high and cook for about 5-8 minutes or until chicken skin is nicely browned.
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8
Remove chicken and set aside.
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9
Add onion and garlic to the pot, stirring frequently until translucent.
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10
Add carrots, celery, herbs de provence, paprika, pepper and salt.
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11
Cook over medium heat for another 5 minutes until vegetables are slightly tender and starting to brown.
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12
Deglaze the pot with 3/4 cup of wine, stirring and scraping all of the lovely brown bits from the bottom.
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13
(Note: use your favorite red wine here.
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14
I used Ledson 2005 Sonoma Valley Merlot, but a pinot noir or zinfandel would also be fantastic.
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15
I feel the wine really makes this dish.
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16
Drink a glass along with the finished product!)
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17
Add the chicken stock.
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18
Return the chicken breasts and pancetta to the pot, then stir in the mushrooms.
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19
I used canned mushrooms here but I am sure that fresh mushrooms of any variety would also work splendidly.
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20
Cover the pot, then place in your preheated oven.
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21
Cook at 350 degrees for one hour and ten minutes.
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22
Remove pot from oven, and place on the stovetop.
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23
Remove chicken.
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24
Add remaining 1/4 cup of wine and 1 tablespoon of butter to the pot; the vegetables and sauce should be soft and richly browned.
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25
Cook the sauce over high heat for about 5 minutes, stirring constantly, until reduced and glossy.
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26
Pour over chicken breasts and serve.
