SCRIPT CONTENT
Heat a large, heavy-based pan over a gentle medium heat.
Add the pancetta and cook until the fat slowly renders, and the pieces turn beautifully golden and crisp. In the same fragrant pan, place the chicken skin-side down and brown on all sides until deeply golden. Remove and set aside.
Add the onions and mushrooms to the pan and cook until softly caramelised and richly fragrant.
Stir in the garlic and cook until deliciously aromatic.
Pour in the red wine and scrape the bottom of the pan to release any sticky, flavourful browned bits.
Add in the chicken stock, thyme, and a bay leaf. Return the chicken and pancetta to the pan.
Simmer gently over a low heat until the chicken is meltingly tender, and the sauce has reduced.
Stir in a small amount of butter and flour to thicken.
Cook until the sauce is rich, glossy, and velvety enough to easily coat the back of a spoon.
Serve hot.
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