Chicken Shiraz With Porcini And Whole Shallots

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 (14 ounce) can low sodium chicken broth
• 1 ounce dried porcini mushrooms
• 1 teaspoon olive oil
• 3 ounces pancetta, chopped
• 4 large chicken breast halves, with skin and bones, each cut crosswise in half (about 4 pounds)
• 3 chicken thighs, with skin and bones
• 3 chicken drumsticks, with skin and bones
• 6 shallots, whole
• 10 ounces cremini mushrooms, halved (baby portobellos)
• 1/3 cup shallot, chopped
• 2 teaspoons fresh thyme, chopped
• 2 garlic cloves, chopped
• 1/4 cup all-purpose flour
• 2 cups shiraz wine or 2 cups dry red wine, hearty
• italian parsley, chopped

Recipe

• 1 preheat oven to 300°f.
• 2 bring broth and porcini mushrooms to boil in small saucepan.
• 3 remove from heat and let stand at room temperature until mushrooms soften, about 25 minutes.
• 4 using slotted spoon, transfer mushrooms to cutting board and chop coarsely.
• 5 pour mushroom broth into medium bowl, leaving sediment behind.
• 6 reserve broth.
• 7 meanwhile, heat oil in heavy large ovenproof pot over medium heat.
• 8 add pancetta and cook until crisp and brown, stirring frequently, about 10 minutes.
• 9 using slotted spoon, transfer pancetta to paper towels to drain.
• 10 sprinkle all chicken pieces with salt and pepper.
• 11 working in batches, add chicken to pot and cook over medium-high heat until lightly browned, about 5 minutes per side.
• 12 transfer chicken to platter.
• 13 pour off all but 3 tablespoons drippings from pot.
• 14 add whole shallots to pot.
• 15 cook until lightly browned, about 2 minutes per side.
• 16 add crimini mushrooms.
• 17 cook until mushrooms begin to brown, stirring frequently, about 6 minutes.
• 18 stir in chopped shallots, thyme, garlic, and reserved porcini mushrooms; cook until chopped shallots are soft, about 2 minutes.
• 19 stir flour into shallot mixture and continue stirring 1 minute.
• 20 stir in wine, reserved mushroom broth, and pancetta.
• 21 add chicken thighs and drumsticks to pot.
• 22 bring to boil.
• 23 cover pot and transfer to oven.
• 24 bake 25 minutes.
• 25 add chicken breasts to pot.
• 26 cover and bake until all chicken is cooked through, about 45 minutes longer.
• 27 using slotted spoon, transfer chicken to platter; tent with foil to keep warm.
• 28 boil sauce in pot until slightly thickened, about 5 minutes.
• 29 pour sauce over chicken on platter, sprinkle with parsley, and serve.