with Creamy Tomato-Mustard Sauce
1-3 lbs chicken, quartered
Kosher salt and black pepper, to taste
2 Tbsp unsalted butter
1 tbsp olive oil
2 cups yellow onions, julienned
¼ cup chopped pancetta
1 tsp chopped garlic
1 ½ cup Chateau Ste. Michelle Chardonnay
3 cups chicken stock
2 cups tomatoes, peeled, seeded and chopped
¼ cup crème fraiche or sour cream
1 ½ Tbsp whole grain mustard
1 tbsp chopped parsley
2 tsp chopped basil
1 tsp chopped thyme
Preheat oven to 300°.
Season chicken with salt & pepper; set aside. In a large ovenproof pot or dutch oven, melt butter and oil over medium-high heat. Add chicken; brown well on all sides. Transfer chicken to a plate; set aside. Add onions and pancetta to the pot; sauté for 4-5 minutes, until golden brown. Stir in garlic; cook for one more minute. Increase heat to high and carefully pour in Chardonnay to deglaze; stir to scrape up the delicious bits stuck to the bottom of the pot. Cook until liquid is reduced by half. Add stock and tomatoes; bring to a boil. Reduce heat to a simmer and return chicken to the pot. Cover with a tight-fitting lid and place in oven.
Cook until chicken is very tender, about 1 hour. Transfer chicken to a serving platter. Skim off any fat on surface of sauce, if necessary. Return sauce to stove over high heat; bring to a boil. Reduce heat to low; whisk in crème fraiche, mustard and fresh herbs. Season to taste with salt and pepper. Pour over chicken and serve.