4 chicken breasts, skin on
2 tbsp olive oil
1 cup button mushrooms, quartered
½ cup pearl onions, peeled
½ cup pancetta, cut into strips
1 cup white wine
2 cups chicken stock
1 tbsp butter
2 tbsp fresh chives, chopped
Salt & pepper to taste
To prepare this dish, heat oil in an oven safe pan and place the seasoned chicken breast into the pan skin side down and cook until the skin is browned. Turn over and lightly brown other side. Add the quartered mushrooms, onions and pancetta and cook for further 2-3 minutes. Add the white wine and stock and bring to a simmer, place the pan in a 375°F/190°C oven and bake for 15 minutes. The chicken will feel firm to the touch and the liquid will be reduced to about one third.
Remove the chicken from the pan and place on the serving dish. Place the saucepan back onto the stove and bring the remaining liquid to a simmer. Add a little water if necessary to deglaze the pan.
Simmer and stir in the butter and chives, do not boil at this point or the butter will separate from the stock. Season if necessary with salt and pepper, tasting first, as the pancetta may be salty. Pour the sauce over the chicken and enjoy.
Chef Tip: We recommend serving this dish with potato gnocchi that can be baked alongside the chicken.