Braised Chicken with Caramelized onions, mushrooms and sun-dried tomatoes

By á-164126

Ingredients

• 8 oz diced pancetta
• 1 cup all purpose flour, for dredging
• kosher salt and ground black pepper
• 4 pounds boneless skinless chicken breast, cut into 2 inch chunks
• olive oil, for sautéing
• 1 pound sliced mushrooms(we use a mix of cremini and shiitake)
• 1 cup dry white wine
• 2 1/2 cups low-sodium chicken broth
• 1 1/2 cups (1 batch) caramelized onions, recipes follows
• 24 oil-packed sun-dried tomatoes, drained and finely chopped
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon tabasco sauce
• 1/4 cup chopped fresh flat leaf parsley

Details

Servings 8

Preparation

Step 1

Saute pancetta in a 6 to 7 quart dutch oven over medium heat until crisp. Remove pancetta from pan and drain on paper towels. Pour off all but 2 tablespoons fat from pan.
Combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper in a large resealable plastic bag. Add the chicken in batches, shaking to dredge each piece. Remove chicken from the bag, shaking excess flour back into the bag. Add chicken to the dutch oven with the reserved fat and saute over medium heat until lightly browned on both sides, 4-5 minutes total(the sides of the chicken will be raw). Remove chicken from the pan and set aside. Repeat, adding olive oil to the pan and set aside. Repeat, adding olive oil to the pan between batches until all chicken is browned.
Add the mushrooms to the pan and cook, stirring often, until they start to brown, 12-15 minutes. Add white wine, stirring to scrape up browned bits from bottom of pan. Add the chicken broth, caramelized onions, sun-dried tomatoes and cook until the chicken is firm to the touch and cooked through(check by slicing into one of the thicker pieces), about 8-10 minutes. Stir in the vinegar, the tabasco, and half of the parsley and pancetta. Taste for salt and pepper and serve sprinkled with remaining parsley.
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