A hearty and flavorful chicken stew enhanced with wine and aromatic vegetables, perfect for a cozy dinner.
Heat the olive oil in a large saucepan over medium heat.
Ensure the oil is hot before adding the pancetta to achieve a crispy texture.
Add the pancetta and cook until crispy.
Stir occasionally to prevent sticking and ensure even cooking.
Remove the pancetta and set aside. Add the chicken thighs to the pan and brown on all sides.
Do not overcrowd the pan; brown the chicken in batches if necessary.
Add the onion, garlic, carrot, and mushrooms to the pan. Sauté until softened.
Cut the vegetables into uniform sizes for even cooking.
Return the pancetta to the pan. Add the thyme, stewed tomatoes, and white wine. Stir to combine.
Deglaze the pan with the wine to incorporate all the flavorful bits from the bottom.
Add the potatoes and bring the mixture to a simmer. Cover and cook until the chicken is tender and the potatoes are cooked through.
Check occasionally and stir to prevent sticking.
Garnish with fresh parsley before serving.
Serve with crusty bread to soak up the delicious sauce.
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