Ingredients

The following ingredients have 5 Servings
  • ½ cup flour (seasoned with salt and pepper)
  • 1 tbsp vegetable oil
  • 5 chicken thighs (bone-in with skin)
  • 6 ounces pancetta (chopped)
  • 1 large onion (chopped (about 1 cup))
  • 5 garlic cloves (thin sliced or chopped)
  • 1 lbs cremini mushrooms (or Baby Bella/Chestnut mushrooms)
  • 1½ cups sherry
  • 1½ cup chicken stock
  • fresh parsley (a good handful, chopped)
  • Salt and Pepper
  • 3 tbsp butter (softened)
  • ¼ cup flour

Instruction

  • Preheat oven to 400F.Dry the chicken by patting with paper towels and if you haven't Pre-seasoned, sprinkle both sides liberally with salt and pepper.
  • Place the flour in a shallow bowl and dredge the chicken in the flour to coat.
  • In a large, ovenproof pan (12-inches will do), heat the oil over medium-high heat. Add the floured chicken in three batches (don't overcrowd the pan) and brown lightly for 3 to 5 minutes on each side.
  • Remove the browned thighs, set aside and continue with the rest until all the chicken is browned and set aside.
  • Drain any excess fat from the pan and add the chopped pancetta and cook until crispy.
  • If necessary, remove from the pan, set aside and drain the excess fat (without wiping the pan). Reduce heat to medium-high. Add the bacon back to the pan along with chopped onion and cook until soft, but not brown.
  • Add the garlic and cook another minute.
  • Add the mushrooms and saute until soft.
  • Add the sherry. Raise the heat to high, bring to boil, scraping the bottom of the skillet to mix the brown bits into the liquid. Cook another 2 minutes to cook down the alcohol.
  • Add chicken stock and parsley. Return chicken to the skillet, skin side up. Bake for 35 minutes (or until an instant-read thermometer is about 165 degrees), the chicken should be very tender.
  • Remove the chicken and set aside. With a fork, mash together the butter and 3 tablespoons of flour and add it to the sauce.
  • Return to the stove, stirring constantly, over medium-high heat until the sauce is thickened slightly.
  • Taste for seasoning and season to taste, put the chicken back in the sauce, and serve hot.