I would bring a gravy boat for the remaining sauce and of course lot of bread for everyone. In this case I would use one dish for the beans, one dish for the scalloped potatoes or mashed potatoes and one more dish for the chicken with a nice amount of the sauce poured on top. When I do that, I like to use oval baking dishes to bring the food to the table, It makes it easier to pass it around. You can also serve it family style with mashed potatoes. You can serve this dish as individual servings, accompanied by the green beans, scalloped potatoes and lot of the red wine sauce on top. While the chicken finishes cooking make the green beans. Now add the chicken to pan and reduce the heat to a simmer and cook for 10-12 more minutes. Next add the browned pieces of pancetta, the white pearl onions, garlic, rosemary and red pepper flakes, stir together until blended and cook for three minutes or until the garlic starts to brown.Īdd the salt and pepper to ingredients in the pan and stir well, cooking for one more minute.Īdd the red wine sauce to the pan, increase the heat to high and stir until the sauce in pan starts to boil, about two minutes. In the same pan pour two tablespoons of extra light olive oil and cook over medium heat until the oil starts to sizzle, about two to three minutes.Īdd the mushrooms and cook stirring well for one minute. Let it rest while we cook the other ingredients.ĭispose of the oil left in the pan in which you have cooked the chicken. Remove the chicken pieces from the pan and set aside on a plate lined with paper to absorb the extra oil. In the same pan where you browned the pancetta, increase the heat to high until the oil starts to sizzle, about one to two minutes and sear the chicken pieces in the hot oil about two minutes per side. Using a slotted spoon remove the pancetta from the pan and set aside in a bowl to use later. Put the oil and the pancetta in a large sauté pan and cook over medium heat, stirring well, until the pancetta starts to brown, about two to three minutes. Coat each piece of chicken with a light dusting of flour, gently shake off the excess flour and flavor each piece of chicken with salt and pepper.
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