INGREDIENTS
8
Chicken thighs, bone-in skin-on
140 g
Pancetta
1
Bay leaf
225 g
Button mushrooms
1
Celery, rib
225 g
Cipollini onions
1
Flat-leaf parsley
4 cloves
Garlic
1
Onion, large
6
sprigs Thyme, fresh
2 cups
Chicken stock
3 tbsp
Tomato paste
2 tbsp
All-purpose flour
1 tbsp
Cognac
2 cups
Red wine, dry