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Wine-Braised Chicken with Shallots and Pancetta

Scott Phillips

Servings: four.

In this modern take on coq au vin, Riesling subs for the usual red wine.


  • 1/4 cup olive oil
  • 4 bone-in, skin-on chicken thighs (about 1-1/2 lb.)
  • 4 chicken drumsticks (about 1-1/2 lb.)
  • Kosher salt and freshly ground black pepper
  • 7 oz. pancetta, cut into 3/4-inch dice (1 heaping cup)
  • 8 medium shallots, lobes separated, large lobes halved through the core
  • 4 medium carrots, cut into 3/4-inch-thick slices, large slices cut in half
  • 1 small bulb fennel, trimmed, cored, and cut into 3/4-inch dice
  • 1 large clove garlic, finely chopped
  • 4 sprigs fresh flat-leaf parsley
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 2 cups dry fruity white wine, preferably Alsatian or German dry Riesling
  • 3 cups lower-salt chicken broth
  • 1/4 tsp. finely grated lemon zest
  • 1 Tbs. chopped fresh flat-leaf parsley

Nutritional Information

  • Calories (kcal) : 750
  • Fat Calories (kcal): 410
  • Fat (g): 46
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 23
  • Cholesterol (mg): 140
  • Sodium (mg): 1440
  • Carbohydrates (g): 21
  • Fiber (g): 4
  • Protein (g): 42


  • Position a rack in the bottom third of the oven and heat the oven to 300°F.

    Heat 2 Tbs. of the oil in a 7- to 8-quart Dutch oven over medium-high heat. Season the chicken all over with 1 tsp. salt and 1/2 tsp. pepper. Arrange the chicken skin side down in the pot in a snug single layer and sear, flipping once, until golden brown all over, 10 to 13 minutes. Transfer to a plate.

    Cook the pancetta in the pot until well browned all over, 5 to 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off and discard the fat.

    Heat the remaining 2 Tbs. oil in the pot over medium-high heat. Cook the shallots, carrots, and fennel, stirring occasionally, until lightly browned, about 7 minutes. Add the garlic and cook, stirring frequently, until its aroma subsides, 1 to 2 minutes.

    Tie the parsley sprigs, thyme sprigs, and bay leaf together with twine (or tie them in a small cheesecloth sachet). Add the herb bundle to the pot, along with the wine. Simmer briskly, scraping the bottom of the pot to loosen the brown bits. Add the broth and return the chicken and pancetta to the pot, arranging the chicken in a single layer. Bring to a simmer, cover and transfer to the oven.

    Braise the chicken until the meat is fork-tender and just starting to come away from the bone, 35 to 45 minutes.

    Transfer the chicken and vegetables to a serving platter with a slotted spoon and tent with foil. Discard the herb bundle. Bring the sauce to a boil over high heat and reduce to 2 cups, about 15 minutes. Stir in the lemon zest and season with salt and pepper. Pour the sauce over the chicken and serve sprinkled with the chopped parsley.

Make Ahead Tips

This dish may be made up to 2 days ahead. Let the sauce cool before adding the chicken and vegetables and refrigerating. Reheat gently over medium-low heat before serving.


Rate or Review


  • User avater
    motherslittlehelper | 01/21/2018

    Made this SOOO many times - family favorite but even more so for "company". Yes, lots of prep, but oh so delicious! Served with mashed potatoes and a lovely orange, pear, rosemary & butter lettuce salad...
    Gonna try it this time with the backwards braising technique from latest mag.

  • CaVaux | 01/01/2018

    I served this for Sunday dinner and everyone loved it. Great flavors!

  • Kaye55 | 02/03/2014

    I was just looking at your One-Pot meals from Fall 2011. This dish is on the cover and it looks delicious! I was going to make it. However, I discovered that I had already made it in February, 2012. My comment on the page was "too much work, expensive and very bland. Do not make again." The photography is beautiful but the dish was a disappointment.

  • Chazbro | 12/16/2013

    Made exactly as recipe directed except I only used bone in thighs and added browned cipolinni onions in addition to the shallots. I served it over stone ground onion grits. We had friends who aren't big chicken eaters and they cleaned their bowls. Next time I probably would increase the pancetta amount and size of the dice. I added a little corn starch to thicken the sauce at the end. Served it with oven roasted califlower drizzled with olive oil and sea salt.

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