8 chicken breast halves, skin on
salt and pepper
3 Tbsp peanut oil
10 thin slices of pancetta, cut into 1/4" strips
3 lbs. small mushrooms, stemmed
2 shallots, minced
2 Cups Pinot Noir
3/4 lb. baby carrots, trimmed
3 Cups chicken broth
1 Tbsp thyme, chopped
2 Cups fava beans
5 Tbsp butter

Season the chicken breasts with salt and pepper. Sear in hot peanut oil in a saute pan on both sides. Add the pancetta to the skillets. Cook over low heat until lightly browned. Transfer the pancetta to a small plate with a slotted spoon. Divide the mushrooms between the skillets and add salt and pepper.

Cook, stirring occasionally, until browned and any liquid has evaporated. Return the pancetta to the skillets and add the shallots. Cook 3 minutes. Add 1 cup of wine to each skillet and reduce until almost gone. Add the mushrooms. Preheat the oven to 450.

Add the carrots, chicken broth and thyme to the mushrooms. Place this mixture in a large roasting pan and place the chicken halves on top skin side up. Roast for 12 minutes. Transfer the chicken to a large platter and cover with foil. Set roasting pan on 2 burners over high heat and add the beans. Add the butter and season with salt and pepper.

Serve with Robert Mondavi Winery Pinot Noir. Serves 6-8

Recipe by Annie Roberts
Executive Chef, Robert Mondavi Winery