1. Heat a 10” cast-iron skillet over medium heat and add the pancetta. Cook until the fat has rendered and the pancetta is crispy, about 4 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate and set aside.

2. Add the pearl onions to the skillet. Cook, stirring constantly with a wooden spoon, until they begin to brown, about 4 minutes. Transfer the onions to a small bowl.

3. Season both sides of the chicken with salt and pepper and place it in the skillet, skin-side down. Cook for about 8 minutes, until browned. Flip and cook 8 minutes more or until the underside is browned. Transfer the chicken to a plate.

4. Add the yellow onions and mushrooms to the skillet. Cook, stirring constantly, for about 5 minutes until softened and lightly browned. Add the garlic, tomato paste, and thyme and cook for 1 minute.

5. Stir in the flour until combined and cook for 1 minute.

6. Add the red wine and chicken broth and return the pancetta and chicken, skin-side up, to the skillet. Bring the sauce to a boil and reduce the heat to medium-low. Cover and cook, flipping the chicken halfway through, for 22 to 25 minutes or until the internal temperature registers 165° on an instant-read thermometer.

7. Add the pearl onions and butter. Stir and cook until warmed through and butter is melted, 5 minutes.

8. Remove the skillet from the heat and garnish with the chopped parsley. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Recipe source: Betty Crocker

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