Coq au Vin
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Coq au vin is a hearty French stew of chicken braised in red wine with mushrooms and crisp pancetta.
Rich and brimming with flavor, coq au vin is a classic French stew of chicken braised in red wine with mushrooms and crispy pancetta. It’s the perfect cooking project to tackle on a chilly weekend when you’ve got a few hours to burn. As with most stews, coq au vin is even better the next day, and it freezes well, too. Serve with buttered egg noodles, mashed potatoes, or a good artisan bread — basically anything to soak up the full-flavored sauce.
Table of Contents
“Oh my goodness, this was off the charts good…We are living in Paris now and I have to say this is better than any other coq au vin we’ve eaten locally. Merci beaucoup!”
What You’ll Need To Make Coq au Vin
- Pancetta: Infuses the dish with a salty, savory depth. Unlike American bacon, which is smoked, pancetta—Italian bacon—is cured with salt and spices before being dried. It’s readily available in most supermarkets, either at the deli counter or pre-cut and packaged in the refrigerated gourmet foods section, offering a convenient shortcut.
- Chicken thighs: While traditional recipes for coq au vin call for a whole cut-up chicken (a coq is an old rooster), I prefer to use only bone-in chicken thighs only. The thighs remain tender and succulent when braised for a long time, whereas white meat tends to dry out.
- Onion and garlic: These aromatics form the flavor foundation for the stew.
- Cognac: A type of French brandy, cognac adds complex flavor (similar to how it used in other French-style dishes like chicken pot pie, steak au poivre, and turkey gravy).
- Red wine: The key ingredient that characterizes Coq au Vin, lending the sauce its signature color and robust, fruity flavor.
- Chicken broth: The savory base of the sauce.
- Tomato paste: Contributes a concentrated burst of umami and acidity, deepening the sauce’s richness.
- Fresh thyme and bay leaf: Infuse the dish with herbal notes.
- Carrots and cremini mushrooms: These classic vegetable additions add sweetness, earthiness, and texture to the dish.
- Butter and all-purpose flour: Combined to form a paste (called beurre manié or kneaded butter) used to thicken the sauce, ensuring it clings to the chicken and vegetables.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
To begin, heat the oil in a large (5-qt) Dutch oven or heavy-bottomed pot over medium heat. Add the pancetta (or bacon) and cook until the fat has rendered and the pancetta is crispy, 5 to 8 minutes.
Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat in the pan. Season the chicken all over with 2 teaspoons salt and ½ teaspoon pepper. Increase the heat to medium-high and brown half of the chicken in a single layer, skin side down, until golden and crispy, about 5 minutes (brown on the skin side only). Using tongs, transfer the chicken to a plate; set aside.
Pour off all but about 2 tablespoons of the fat, then return the pot to the stove and reduce the heat to medium-low. Cook the onions, stirring occasionally, until softened and just starting to brown, 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute more.
Pour in the Cognac and cook, stirring to scrape the brown bits from the bottom of the pan, until the Cognac has evaporated.
Add the wine, chicken broth, tomato paste, balsamic vinegar, sugar, thyme, bay leaf, and ½ teaspoon salt and bring to a boil.
Reduce the heat to medium and gently boil, uncovered, for 15 minutes.
Add the chicken and any accumulated juices from the plate back to the pot, along with the carrots. Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the chicken and carrots are cooked through.
While the chicken cooks, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Set aside.
Also while the chicken cooks: In a small bowl, combine the softened butter and flour.
Mash with a spoon to make a smooth paste. In French, this is called a beurre manié (or kneaded butter). Set aside.
Using a slotted spoon, transfer the cooked chicken to a plate. The wine gives it a purplish hue.
Using a fork and knife, pull the skin off of the chicken (it should slide right off) and discard. The skin has served its purpose by lending flavor to the sauce and protecting the meat from drying out. You don’t have to do remove it, but it’s soggy at this point and I think the dish is more appetizing without it.
Increase the heat in the Dutch oven/pot to medium and stir in three-quarters of the flour and butter paste.
Gently boil until the sauce is thickened, 5 to 7 minutes; add the remaining paste if you’d like the sauce a little thicker. Fish out and discard the bay leaf.
Add the chicken and any accumulated juices back to the pot and simmer, uncovered, for about 10 minutes. Right before serving, stir in the browned mushrooms and pancetta. Taste and adjust seasoning, if necessary. Serve immediately or let cool, chill in the refrigerator, and reheat when ready to serve.
Frequently Asked Questions
The classic choice for coq au vin is a medium-bodied red wine, such as Burgundy or Pinot Noir, but any light or medium-bodied red wine, such as Merlot or Zinfandel, will work. You don’t need to use an expensive bottle; just make sure it’s a wine you’d enjoy drinking—no supermarket cooking wine!
Sure! I don’t include them in this recipe because they can be difficult to find, and I actually prefer the stew without them. If you’d like to add them, brown them in butter and cook them thoroughly before adding them to the finished stew as a garnish.
Absolutely! Coq au vin tastes even better when made ahead, as this allows the flavors to meld and deepen. Prepare the dish up to 2 days in advance, cool it to room temperature, and then store it covered in the refrigerator. Reheat gently on the stove, stirring occasionally, until heated through. For best results, store the sautéed mushrooms and crispy pancetta in separate containers in the refrigerator and add right before serving.
Yes, coq au vin freezes very well. Once cooled, transfer the dish to an airtight freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. When ready to serve, reheat slowly on the stove, stirring occasionally, until it’s heated through.
Video Tutorial
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Coq au Vin
Coq au vin is a hearty French stew of chicken braised in red wine with mushrooms and crisp pancetta.
Ingredients
- 3 tablespoons olive oil, divided
- 4 ounces diced pancetta (or bacon)
- 8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed of excess skin (see note)
- Salt
- Freshly ground black pepper
- 1 large yellow onion, roughly chopped
- 4 cloves garlic, roughly chopped
- ¼ cup Cognac
- 2½ cups red wine, preferably Burgundy or Pinot Noir
- 2½ cups chicken broth
- 1½ tablespoons tomato paste
- 2 teaspoons balsamic vinegar
- 1½ teaspoons sugar
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 bay leaf
- 3 large carrots, peeled and cut into ½-inch chunks on the bias
- 8 ounces sliced cremini mushrooms
- 4 tablespoons unsalted butter, softened
- 4 tablespoons all-purpose flour
Instructions
- Heat 1 tablespoon of the oil in a large (5-qt) Dutch oven or heavy-bottomed pot over medium heat. Add the pancetta and cook until the fat has rendered and the pancetta is crispy, 5 to 8 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat in the pan.
- Season the chicken all over with 2 teaspoons salt and ½ teaspoon pepper. Increase the heat to medium-high and brown half of the chicken in a single layer, skin side down, until golden and crispy, about 5 minutes (brown on the skin side only). Using tongs, transfer the chicken to a plate; set aside. Repeat with the remaining chicken. Pour off all but about 2 tablespoons of the fat.
- Return the pot to the stove and reduce the heat to medium-low. Add the onions to the pot and cook, stirring occasionally, until the onions are softened and just starting to brown, 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute more. Add the Cognac and cook, stirring to scrape the brown bits from the bottom of the pan, until the Cognac has evaporated. Add the wine, chicken broth, tomato paste, balsamic vinegar, sugar, thyme, bay leaf, and ½ teaspoon salt. Bring to a boil, then reduce the heat to medium and gently boil, uncovered, for 15 minutes.
- Add the chicken and any accumulated juices from the plate back to the pot, along with the carrots. Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the chicken and carrots are cooked through.
- While the chicken cooks, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the mushrooms and ¼ teaspoon salt and cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Set aside.
- Also while the chicken cooks: In a small bowl, mash the softened butter and flour to make a smooth paste. Set aside.
- Using a slotted spoon, transfer the cooked chicken to a plate.
- Increase the heat in the Dutch oven/pot to medium and stir in three-quarters of the flour and butter paste. Gently boil until the sauce is thickened, 5 to 7 minutes; add the remaining paste if you'd like the sauce a little thicker. Fish out and discard the bay leaf.
- Using a fork and knife, pull the skin off of the chicken and discard.
- Add the chicken and any accumulated juices back to the pot and simmer, uncovered, for about 10 minutes. Right before serving, stir in the browned mushrooms and pancetta. Taste and adjust seasoning, if necessary, then serve.
- Note: Sometimes chicken thighs have excess skin and/or fat. Before cooking, using kitchen shears, trim any skin that extends farther than the edges of the chicken thigh, and snip off any excess fat.
- Make-Ahead Instructions: Let cool to room temperature and then store in the refrigerator for up to 2 days. Reheat over medium-low heat on the stovetop before serving. (For best results, store the sautéed mushrooms and crispy pancetta in separate containers in the refrigerator and add before serving.)
- Freezer-Friendly Instructions: This can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Serving size: 2 chicken thighs
- Calories: 1,470
- Fat: 99 g
- Saturated fat: 30 g
- Carbohydrates: 32 g
- Sugar: 11 g
- Fiber: 3 g
- Protein: 75 g
- Sodium: 2,139 mg
- Cholesterol: 432 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I ended up using a white burgundy as I didn’t have a Pinot Noir and was afraid the other reds I had were too heavy. It was very good. It was so good that I have to make it again so I can try the Pinot Noir to see how it could be better. The consistency of the sauce made it for me – the beurre maniĂ© made a huge difference. Loved it. Also, thanks for the tip of removing the skin, I agree with that move and I even think next time I would remove the bones after cooking (even though that’s not the traditional way) just because the bones are a little annoying. Thank you so much for this wonderful coq au vin. I’ve been wanting to make one for ages and I’m really happy I chose yours.
Pretty sure this was the best recipe I’ve made in a long time!
Followed recipe as written except based on what I found at the store, I had to use split chicken breasts that I took off the bone, prior to searing.
Flavor was amazing. Served over mashed potatoes but egg noodles would have been great too.
Thanks Jen…you did it again!
Thank you for a lovely fall meal idea. I followed the recipe exactly with the exception of adding 2 more carrots and next time I would add a few more to up the veggie content and they were delicious. One question: my dish was a sad brown vs. your lovely red. I used $12 Pinot Noir for the wine. Any thoughts?
Hi Brenda, I’m looking at the photos and mine looks somewhat of a sad brown, too. 🙂 That’s just the nature of it. You could try replacing some of the chicken broth with more wine for a deeper color, but it will change the flavor.
Beautiful recipe. On-site cooking for two couples this evening and serving the Coq au vin with roasted garlic mashed potatoes. Prepared this morning and four hours later it is rich in flavor and will buerre manie and add mushrooms before service. I added rosemary to Thyme bouquet Garnier and is perfect. Thanks Jen, you are a Star.
Outstanding recipe that I’ve made many times. It was a “once upon a chef feast”, as I paired it with Jenn’s mashed potatoes, green beans with shallots and buttermilk biscuits for a fabulous New Year’s Day dinner! For dessert, we had leftover Christmas cookies that included her ginger spice cookies, toffee almond sandies and crave worthy sugar cookies. Thank you for all of your delicious recipes and happy new year to you and your family 🙂
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I cooked the chicken (breasts cut in cubes cooked in olive oil) and bacon separately. Didn’t want all the fat. The carrots, pearl onions, mushrooms I sauted). Then added in the rest. This simplied the process. The end result was magic! I let it simmer for 2 hours. Also mixed the flour and butter before adding to thicken the soup
Could you make this with chicken breasts? Thanks, we prefer white meat!
Sure, Mary – just be careful not to overcook or they will dry out. 🙂
I can’t wait to try, but would recipe work if I added a few chicken breasts?
Hi Jean, You can definitely add some chicken breasts; the cook time should be about the same but you’ll just have to be more careful about overcooking them. Please LMK how they turn out!
What if I skip the cognac? Is that an essential ingredient that will really impact the taste?
We have followed your recipes to a T and have had great success over the past year. Our family absolutely loves your cooking!
Hi Tiffany, The cognac adds nice depth of flavor but you can get away without it. So glad you enjoy the recipes!
What can this be served with?
I serve it with noodles, rice, or crusty bread.
I made this recipe for Coq Au Vin last month for a dinner party and received rave reviews. Making again this weekend. Followed the recipe exactly with one exception- I used white wine instead of classic red because I don’t care for the color red wine imparts on the dish. I especially enjoyed the flavor cognac gives when deglazing. Thanks Jenn! Delicious.
I made your Coq au Vin recipe as written, and we loved it! We are having a larger group for the holidays, and I plan to double the recipe. Some of our guests prefer ‘white meat.’ What’s your opinion on adding chicken breasts along with the thighs?? Also, you picture Pinot Noir for the wine; would a Merlot or other dry red wine work just as well? Thank you for a great recipe, and taking the time to answer our questions!
Hi Cathy, You can definitely add chicken breasts; the cook time should be about the same but you just have to be more careful about overcooking them. And merlot would work beautifully. Happy holidays!
Many thanks Jenn! My family loves your recipes and cookbooks!
This is the most delicious chicken dish I have ever had! It looks quite elegant. I served this for guests and it was a total hit! The only change I made is that I added 2 extra chicken thighs. This recipe was easy to follow and as suggested, I made this the night before, which was a good idea as the flavours really had a chance to meld nicely together and it kept my kitchen tidier on the night it was served. This will definitely be a go-to recipe for dinner guests in the future!
Love your recipes. I like your frequent use of chicken thighs.
I do have a question about the coq au vin recipe. I have never seen vinegar in a recipe for this until I read this one.
Is it necessary? I do not like it in any form.
Hi Nancy, So glad you like the recipes! It’s fine to omit the vinegar. Enjoy!
When I am looking to be entertained by singers with different genres, I often choose one of the different venues from “The Voice”, either the TV show, YouTube videos or a Spotify playlist for one of the various seasons. When I had to come up with a menu for a dinner party to include an appetizer, a soup or salad, the entree and the desert, I chose to use the various “Once Upon a Chef” venues, Jenn’s blog and her 1st and 2nd cookbooks. I selected the Coq au Vin to highlight the menu as the entree. My cooking partner and I decided to make it the day before and I received an extra benefit as I came downstairs the morning of the dinner party. The Coq au Vin’s aroma, coming from my refrigerator, was absolutely wonderful. Everyone in the party of 8 thoroughly enjoyed this classic dish. In addition to the aroma, another benefit was the leftover wine after using in the recipe which was enjoyed while cooking. In case you were wondering, the other entries in the menu were spanakopita rolls, pumpkin soup, roasted green beans with garlic, lemon, pine nuts and parmigiana-reggiano, creamy make-ahead mashed potatoes, and triple chocolate cheesecake. Thank you Jenn for wonderful options to provide for a wonderful evening.
Hello! If I want to make this two days in advance, is that ok? how should I store it? Chill it or freeze it?
Thank you in advance for answering…
Hi Tina, It’s fine to make this up to 2 days ahead and refrigerate. See the bottom of the recipe for more specific make-ahead instructions. Hope you enjoy!
Hi Jenn, I’d love to make this at an upcoming dinner party with 6 guests. I have 3 men with huge appetites and I’m wondering whether this would be enough to feed us all. Would the best way to ensure I have enough be to double the recipe or would you think I would need to make two batches?
Hi Heidi, The portions are pretty generous so I don’t think you need to double the recipe. Just make sure you have plenty of sides to go with the chicken. If you do feel the need to double it, as long as you have a pot that’s big enough, you could make one batch. If you have leftovers, they freeze nicely. Hope that helps and that everyone enjoys!
Can’t wait to try. Have a mushroom hater in the house. Any suggestions for a good substitute? Thanks-love your recipes!
Hi Aileen, I think eggplant or bell peppers would work as a substitute for the mushrooms (or you could just omi them). Please LMK how it turns out with any potential tweaks!
Delicious recipe! I served it over egg noodles, however, I think it would be fantastic over mashed potatoes.
Hi Jenn, looking forward to making this tonight for birthday dinner. How can I make the beurre Manie gluten free?
Hi Melissa, You can use gluten-free flour to make it. Enjoy!
Jenn,
I plan to serve your Coq au Vin for a dinner party of 8. Please advise on changes I need to incorporate. Thanks in advance.
Bob M
Hi Bob, it will involve a little math, but I’d multiply all the ingredients by 1.25. Hope everyone enjoys!
Thanks Jenn. I was a Math major. I think I can handle that.
LOL – perfect!
Having trouble corresponding with you….keep loosing emails. Will write review soon. Coq au Vin, most tedious recipe so far but we’ll worth it, thanks, Liz Verheyen, FL /WI
Ps….second cookbook fabulous
Absolutely fabulous, recommend for a hearty dinner party.
So flavorful and easy to make! The leftovers taste even better. One of my favorite recipes!
This is the first time I make Coq au Vin, although I have eaten it on numerous occasions. It turned out exceptionally delicious and the family enjoyed it so much!! Even while preparing it, I felt so relaxed and the smell, oh so intoxicating!! Thank you for a great recipe! A keeper for sure!!
Amazing dinner! My first time making Coq au Vin, but tried it because it sounded elegant. Everyone loved it- tender chicken in a rich creamy red wine sauce. It was delicious and made exactly to your recipe. I can’t wait to try more of your recipes. So far, 2 for 2!
Maggie
I’m no chef and the dish I made using this recipe made me feel like one, So delicious!!! Slathered the chicken and gravy over a baked potato. Used Barefoot merlot, dried thyme and rosemary and instead of tomato paste used 20 cherry tomatoes, My wife loved it too!
Thanks for sharing!
Just another incredible recipe from this site. Perfect. Thank you!
Can this be made with bone-in skinless chicken thighs. I would like a way to lighten it up a bit. I did it as written and it was wonderful, but in order to have it more often I need a way to make it a bit healthier.
Hi Diane, Technically it would, but you’d skip the browning step for the chicken. (You will get a much richer flavor in the finished dish if you use skin-on thighs and remove the skin before serving.)
Absolutely horrible!!! All you taste is Thyme!! Spent ton time and ingredients. 🤢
Well, Cindy, there must be something really askew with the other 260 people who reviewed here and loved it. Maybe you overdid it a bit on the thyme? Or if you dislike it so much, you could have used a herb you prefer?
How much thyme did you put in???
Hi Jenn–Realize this is not traditional but can I leave out the pancetta w/o compromising the flavor and integrity of this dish? As always, thanks for thoughts!
Sure, Diane — it will still be good without the pancetta. You may need a little additional salt.
I really really love all your recipes! You are a top notch chef! Everything I have made following your recipes has been a gourmet delight! Thrilled I have found you after all these years!
Great recipe – my whole family LOVED it. We add mashed potatoes as a side dish and it was perfect.
I just made this recipe today and the chicken was fantastic. The meat was tender and the sauce was oh so delicious. To the chef all I have to say is, merci beaucoup!
This is a truly incredible recipe. I absolutely love it from start to finish. A true joy to make for me and my family. No notes!
Absolutely delicious!
Absolute perfection! As delicious as it was on the day I cooked it, it went to another level the next day. Highly recommend preparing it a day ahead – if you can resist! Thanks again, Jenn!
LMRM
I dont have any cognac on hand. Only got Jameson whiskey. Should I use that to deglaze the pan or just use some water? Gonna make this tomorrow.. I already know its gonna be delicious!
Hi Brian, the whiskey will work well — hope you enjoy!
Wonderful recipe! It really turned out great! Made it dairy-free so I just increased the boiling time at the end to thicken the sauce. Didn’t want to use any other thickening agent. Also used a combination of thighs and breasts – the white meat didn’t dry out. Also used bourbon to deglaze instead of cognac – it was what I had available and it did the job just as well. Loved this version without the pearl onions – didn’t miss them. Had this with egg noodles and a romaine salad dressed with balsamic vinaigrette. Well worth the time spent this afternoon. Fed six and no leftovers!
Delicious!! Served with mash potato
Jenn, you’ve done it again! Another amazing recipe. I love Coq au Vin and this is BY FAR the best recipe for it that I’ve ever made. That sauce! And the chicken was so tender. Took your advice and made it the day before and just reheated it for last night’s dinner. Made homemade rolls and a simple green salad to go with it. Thank you for yet another wonderful recipe to add to the repetoire!
So delicious! Followed the recipe as written and would not change a thing. The leftovers freeze well and even better the second time around!
This was absolutely delicious. Made it and froze the leftovers. Even better when we had again. I placed it in my slow cooker , frozen, and cooked it on low for about 5 hours.
Another stellar recipe – my husband gave it a ten! I’m usually not a fan of chicken thighs so I’ve never tried this and I’ve made so many of your recipes – all so good – but I’m glad I did because it was so flavorful! and the idea of removing the skin made it perfect. Love the crunchy bacon garnish. Also love your book – that steak salad is incredible. Thanks Jenn and keep it going!
Perfect snowy day recipe
Nice
I was wondering if anyone has taken the skin off AND removed the chicken from the bones before serving? It seems like that might make it more appetizing too. I would not want to use boneless skinless thighs as the skin and the bones add flavor.
Yes I have. I cook an extra large M&S chicken on a Sunday as a roast (we don’t eat much of it because of all the trimmings), then strip all the meat off the bones and bag up for a chicken pie or a coq au vin. The cooked chicken speeds it up & still as delicious as the recipe version. We just prefer to use a fork sometimes rather than mess about with bones.
I have made quite a few of your recipes Jen and they are consistently excellent. I made this yesterday and it was delicious. I didn’t have brandy so missed that bit out. The family really enjoyed it.
Thank-you
I followed the recipe exactly and it was amazing. I’m not confident in the kitchen so it took me a bit longer to make, but your recipes never fail which has encouraged me to cook more. Thank you Jenn!
What a fantastic dish!!! I am a huge fan of your recipes, because they all seem to be outstanding. I added some additional vegetables, but otherwise followed it to a tee and the dish was met with rave reviews at our house. It was the perfect dish for a snowy day. Thank you
I’ve made so many of your recipes over the past few years and although they are all excellent, this is one of my absolute favorites! The depth of flavors in the sauce is amazing and makes for an outstanding dish. I went to the store yesterday to get all of the ingredients and will make it again today, along with your buttermilk biscuits. It will be a perfect meal to enjoy during the massive snowstorm we’re getting here in the Northeast! Thanks again 🙂
Ooops I forgot to leave my rating. 5 stars all the way!
I had never had Coq au Vin before but decided to make it because it looked so good in the picture, and the reviews were great. Since then, I have made it at least three times. This recipe is well worth the time it takes. The flavor is so vibrant and it smells so good!! It gets rave reviews from my family and friends, and my husband asks me to make it as often as possible. The diced pancetta and the mushrooms are a great addition. Thanks again, Jenn, for providing another fabulous recipe, and for making them easy to follow!!
I have wanted to make this for awhile now and finally did today. What a delicious stew this was! Followed the recipe as written and it did not disappoint I just wish I would have made some crusty bread to go with it.
Delicious! I made this Coq au Vin for dinner the other night. I read through the recipe carefully, followed the steps in making this chicken dish. I also planned the day to make sure I had the time to invest in creating this wondaful dish. It was worth it. My spouse loved it at dinner. Once it was done, I placed my Dutch over in a warm oven and just let it sit till dinner time. I also followed the last minute finish by fixing the mushrooms, and adding the pancetta at the end. I wish I had made more, but I know I will prepare this again. Thanks for the recipe. Look forward to creating more great meals you have to offer.
Sincerely,
Greg
Made this for dinner and its absolutely amazing! Had to leave out Cognac as I had none. Worth every bit of work and is a new keeper in my house! Thank you for expanding my horizons!!
**Audra from New York