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Ingredients
  • 4 oz. pancetta, cut into ½-inch pieces
  • 2 tsp. olive oil
  • 1 3½- to 4-pound chicken, cut into 10 pieces
  • Kosher salt and pepper
  • 1 lb. cremini mushrooms, quartered
  • 2 medium onions, finely chopped
  • 2 leeks (white and light green parts only), halved and sliced
  • 2 cloves garlic, pressed
  • 2 tbsp. all-purpose flour
  • 1 750-ml bottle dry rosé wine
  • ½ c. low-sodium chicken broth
  • 2 tbsp. Dijon mustard
  • 6 sprigs thyme
  • 2 bay leaves
  • ¼ c. chopped fresh tarragon
Steps
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