Pan Stewed Chicken with Leeks & Cognac

By Janet-2

Ingredients

• 1/2 lb pancetta, cut into 6 slices and then quartered
• 3 tbsp. olive oil
• 4 lbs. chicken thighs
• 2 cups chopped leeks, white and light green parts only
• 1 head of garlic, intact wit skins removed
• 1 bottle of white wine
• 1/4 cup cognac or brandy
• pinch of sugar
• Salt and pepper to taste

Preparation

Step 1

Saute pancetta in a large saucepan or casserole. Once crispy, remove pancetta leaving the fat in the pan. Heat pan to high and add 3 tbsp. of olive oil. When hot, add chicken thighs, being careful not to crowd the pan. Saute each piece until golden on both sides (you may need to do this in batches). Salt and pepper to taste and add more olive oil, if necessary.

Reduce heat to medium, and add leeks and garlic cloves. Stir ingredients so that leeks and garlic are able to cook in the oil. Suate about 3 minutes and add white wine. Cover and cook over medium heat for about 10 minutes. Add cognac and continue to cook about 15 to 20 minutes more; dish is done when meat is nearly falling off the bone.

Season to taste, adding sugar, salt and pepper. Garnish each plate with reserved cooked pancetta.