Northern CHICKEN CACCIATORE with Mushrooms

Serves 4

Chicken cacciatore translates to hunter’s chicken, a way of preparing chicken that dates back to the Renaissance. The dish is a stew that has many variations. In the United States, chicken cacciatore is almost always made with tomato sauce, but in Italy that is not the case. In southern Italy, chicken cacciatore is usually made with red wine, and in the North white wine. This recipe is for a “white” chicken cacciatore, which looks a lot like chicken in wine sauce.

1 (3- to 4-pound) chicken, cut into 8 pieces

Sea salt

Freshly ground black pepper

All-purpose flour, for dusting

2 tablespoons olive oil

1 cup dry white wine

1 cup chicken stock or canned broth, divided

2 tablespoons unsalted butter

1 small onion, finely chopped

8 ounces pancetta, diced

1 pound assorted mushrooms, sliced

1 teaspoon dried thyme

Season the chicken pieces with salt and pepper. Dust the chicken with flour.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken, in batches if necessary, and cook until lightly browned on all sides, about 5 minutes. Transfer the chicken to a plate and drain off all the oil from the skillet. Return the chicken to the skillet.

Add the white wine and ½ cup of the chicken stock. Cover and simmer until the chicken is tender, about 25 minutes.

While the chicken is cooking, melt the butter in another large skillet over medium heat. Add the onion and pancetta and cook, stirring, until the onion is soft, about 3 minutes. Add the mushrooms and cook for 3 minutes. Add the remaining ½ cup chicken stock and the thyme and cook for 5 minutes.

After the chicken has cooked for 25 minutes, add the mushroom mixture and any pan juices. Simmer for 2 minutes to blend the flavors. Season with additional salt and pepper.