Here is my take on this classic dish, I do have a few twists like pancetta and parsnips.
4 of each - Chicken legs and thighs, bone-in and skin-on
1 cup of mushrooms - I like shiitake or crimini, chopped
1/2 lb of pancetta, diced
1 cup homemade chicken stock
1/2 cup of flour
1/2 cup of dry vermouth
1/4 cup of creme fraiche
2 large parsnips, peeled and thinly sliced
4 shallots, thinly sliced
2 cloves of garlic, minced
2 tablespoons of fresh thyme leaves
2 tablespoons of butter
1 tablespoon olive oil
Salt and Pepper
A handful of fresh Italian Parsley, chopped and stems removed
Season chicken with salt and pepper and dredge in flour.
In a large deep skillet. over med-high heat melt butter and whisk in olive oil. Brown chicken on each side for about 4 minutes, transfer to a plate, and set aside.
Drain all but a tablespoon of hot fat from skillet, add pancetta and saute until crisp, remove and set aside.
Now add the shallots, carrots, and mushrooms to skillets and saute until tender, about 5 minutes. Add thyme, garlic, and vermouth and saute for an additional 2 minutes. Add chicken stock, bring to a boil, reduce heat and simmer until sauce has reduced by about 1/2 a cup. Return chicken to skillet, reduce heat to medium, cover, and simmer for about 20 to 25 minutes or until chicken is cooked through. Remove chicken and veggies to a serving. plater along with the pancetta.
Whisk in the creme fraiche into skillet, taste, and season accordingly. Strain sauce, and pour half over the chicken on the serving platter, and place the remaining in a sauceboat. Garnish chicken with parsley and serve.
I usually serve this with herb-roasted potatoes.