Entree: Italy – Lombardy – Pollo alla Lombarda (Lombardy-style braised chicken with pancetta, white wine, and sage)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 4 bone-in chicken thighs, approx. 8 oz (225 g) each
- 4 oz (115 g) pancetta, diced
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced
- 8 oz (225 g) cremini or button mushrooms, sliced
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) low-sodium chicken stock
- 1/4 cup (60 ml) heavy cream (optional)
- 8 fresh sage leaves
- 1 sprig fresh rosemary (or 1 tsp dried rosemary)
- Salt and freshly ground black pepper to taste
- Lemon wedges, for serving

Instructions

1. Pat chicken thighs dry, season generously with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat and brown chicken thighs skin-side down until golden, about 6–8 minutes; flip and brown other side 3–4 minutes. Transfer chicken to a plate.
2. Add pancetta to the pan and cook until crisp, about 3–4 minutes; remove excess fat leaving about 1 tbsp in the pan.
3. Reduce heat to medium, add remaining 1 tbsp olive oil and 1 tbsp butter, then add chopped onion and cook until translucent, about 5 minutes. Stir in garlic and sliced mushrooms and cook until mushrooms release liquid, about 4 minutes.
4. Pour in white wine to deglaze, scraping up browned bits; simmer 2–3 minutes to reduce slightly. Add chicken stock, sage leaves, and rosemary; return chicken thighs to the pan skin-side up.
5. Cover, reduce heat to low, and simmer gently until chicken is cooked through and tender, about 25–30 minutes. Remove chicken and keep warm.
6. Increase heat and reduce sauce slightly if thin; stir in remaining 1 tbsp butter and heavy cream (if using), adjust seasoning with salt and pepper.
7. Return chicken to pan to coat with sauce, squeeze a little lemon over each portion, and serve immediately.