Coq a Vin - unsalted butter

Method

• 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.