Wine-braised chicken with shallots and pancetta from The Best of Fine Cooking: One-Pot Meals (page 103)

  • carrots
  • chicken thighs
  • Show all ingredients...

  • EYB Comments

    Can substitute Alsatian or German dry Riesling for dry white wine.

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Notes about this recipe

  • Eat Your Books

    Can substitute Alsatian or German dry Riesling for dry white wine.

  • chawkins on October 20, 2021

    As confirmed by the comments here and the fine cooking web site, my dish turned out a lot paler than the photo in the magazine even though I spent a lot of time browning every single ingredient. However, the taste was phenomenal and I served it over rice. I used a yummy German Riesling, as recommended in the recipe, in the braising liquid.

  • jumali on January 22, 2013

    I've made this dish a number of times. If you follow the directions, you won't end up with a dish that looks anything like the photo. You really have to brown the vegetables for 2 to 3 times the recommended time. Reducing the sauce also takes much longer than 15 minutes. But the end result is well worth it--very tasty and rich sauce.

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