Italian-Inspired Pollo al Vino

Ingredients

• 4 pieces Chicken thighs, bone-in and skin-on
• 2 cups Sangiovese red wine
• 4 ounces Pancetta, diced
• 8 ounces Cremini mushrooms, halved
• 4 cloves Garlic cloves, smashed
• 3 sprigs Fresh rosemary sprigs
• 2 tablespoons Tomato paste
• 1 cup Chicken stock
• 1 cup Pearl onions, peeled
• 2 tablespoons Extra virgin olive oil
• 2 tablespoons All-purpose flour
• 0.25 cup Fresh parsley, chopped(optional)

Instructions

1. 1

   Pat the chicken dry and season generously with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.

2. 2

   Sear the chicken skin-side down until golden and crisp, about 6-8 minutes. Flip and sear the other side for 3 minutes, then remove chicken and set aside.

3. 3

   Add the pancetta to the same pot and cook until the fat renders and it becomes crispy. Add the mushrooms and pearl onions, sautéing until browned.

4. 4

   Stir in the smashed garlic and rosemary sprigs, cooking for 1 minute until fragrant. Add the tomato paste and flour, stirring constantly for 2 minutes to toast.

5. 5

   Slowly pour in the Sangiovese wine, scraping the bottom of the pot to release the browned bits (fond). Let the wine reduce by half.

6. 6

   Pour in the chicken stock and return the chicken pieces to the pot, ensuring they are partially submerged but the skin remains above the liquid.

7. 7

   Cover and simmer on low heat for 35-40 minutes, or until the chicken is tender and the sauce has thickened to a glossy consistency.

8. 8

   Discard the rosemary sprigs. Garnish with fresh parsley and serve over creamy polenta or crusty bread.