This is hearty and delicious. Perfect for a rainy or cold night.
1.6 kg (3 1/4 lb) chicken, cut into 8 pieces, skins removed
Plain (all purpose) flour for coating
1 tablespoon olive oil
150g (5 oz) pancetta, dried
2 leeks, sliced
2 cloves garlic, finely chopped
200g (7 oz) button mushrooms, halved
2 1/2 cups (1 pint) chicken stock
1 cup (8 fl oz) white wine
1/2 cup (4 fl oz) cream
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped tarragon
Sea salt and cracked black pepper
Toss the chicken pieces in flour and shake off any excess. Place half of the oil in a large, deep frying pan over medium heat. Add the chicken and cook until browned. Remove and set aside. Add the remaining oil to the pan and cook the pancetta, leeks, garlic and mushrooms until golden. Remove and set aside. Combine stock and wine in the pan. Bring to a simmer, scraping up any brown from the base of the pan. Return the chicken to the pan and cook, covered, for 25 minutes. Add pancetta, the leeks, garlic and mushroom mixture, the cream, parley and tarragon, salt and pepper to the pan and simmer, uncovered, for a further 5 minutes or until reduces and thickened. Serve on plates or in bowls with potatoes or steamed rice. Serves 4.
Donna Hay Modern Classics pg 101