Coq a Vin

Preheat oven to 350 degrees.

In a large cast iron Dutch oven, saute pancetta and 3 tablespoons of butter over medium-low heat for about 5 minutes. You do not want to brown the pancetta too much. You can use less butter if you have especially fatty pancetta, but I really like what the butter adds to the overall flavor of this dish. Remove the pancetta and set aside.

Place split chicken breasts skin-side down in the butter and pancetta fat. Turn the heat up to medium-high and cook for about 5-8 minutes or until chicken skin is nicely browned. Remove chicken and set aside.

Add onion and garlic to the pot, stirring frequently until translucent. Add carrots, celery, herbs de provence, paprika, pepper and salt. Cook over medium heat for another 5 minutes until vegetables are slightly tender and starting to brown.

Deglaze the pot with 3/4 cup of wine, stirring and scraping all of the lovely brown bits from the bottom. (Note: use your favorite red wine here. I used Ledson 2005 Sonoma Valley Merlot, but a pinot noir or zinfandel would also be fantastic. I feel the wine really makes this dish. Drink a glass along with the finished product!)

Add the chicken stock. Return the chicken breasts and pancetta to the pot, then stir in the mushrooms. I used canned mushrooms here but I am sure that fresh mushrooms of any variety would also work splendidly.

Cover the pot, then place in your preheated oven. Cook at 350 degrees for one hour and ten minutes. Remove pot from oven, and place on the stovetop. Remove chicken. Add remaining 1/4 cup of wine and 1 tablespoon of butter to the pot; the vegetables and sauce should be soft and richly browned. Cook the sauce over high heat for about 5 minutes, stirring constantly, until reduced and glossy. Pour over chicken breasts and serve.