1. Melt butter and oil together in a heavy saucepan or pot. 2. Brown the pancetta a little, then add carrots, onions and garlic. 3. Leave to cook over moderate heat until onions have softened but not colored. 4. Scoop out onions, pancetta and carrots with slotted spoon, set aside. 5. Brown thighs in the pan. 6. Put the onions, pancetta and carrots back into pan. 7. Turn up the heat and pour in the wine. 8. Quickly bring the mixture to boil, then turn down heat to a simmer. 9. Let everything cook at a gentle simmer for 25mins, turning chicken from time to time. 10. Lift chicken out of the pan, and place into a bowl/plate. 11. Cover to keep warm. 12. Pour the cream into pan. 13. Season with salt and pepper. 14. Stir in the fresh parsley. 15. Add the mushrooms. 16. Let sauce thicken while the mushrooms cook. 17. (You want the sauce to reduce substantially so that the liquid is a nice, thick, delicious gravy.) When ready, put the chicken back into the pan and heat through again before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
