A hybrid dish that starts with the Brava Chef Pan on the stovetop for building the fond and making the rue, then moves to the Brava for braising.

*Ingredients*

-30g of Butter
-Kosher salt
-Fresh ground black pepper
-Uncured diced pancetta (4 Oz)
-6 large bone-in skin-on chicken thighs (Recommend Mary's free range chicken)
-1 Cipollini onion, peeled and diced
-25 Peeled pearl onions (Recommend using frozen peeled pearl onions)
-10 Cremini mushrooms, quartered
-1/3 Bottle of Pinot Noir (A bottle that you prefer for drinking)
-1 C Chicken bone broth
-10 sprigs of fresh Thyme

*Preparation*

The next three steps build layers of flavor in the pan - first from the pancetta, then from the chicken, then from the onions. Later the pan is deglazed to create a fond for the pan sauce.

*Fond Step 1*

-Place the Brava Chef Pan on a large stovetop burner and heat to medium.

-Add the pancetta to the Chef Pan, and cook until crispy and brown, turning as needed.

-Remove the pancetta with a slotted spoon once brown. Set aside for later use and garnishing.

*Fond Step 2*

-Leaving the bacon fat in the pan, bring the burner to high heat.

-Season both sides of the chicken thighs with kosher salt, and fresh black pepper.

-Add the six chicken thighs to the Brava Chef Pan, skin side down.

-Brown the skin side of the thighs (about 5 minutes) then turn the thighs and brown the other side (about 4 minutes.)

-Remove the thighs after both sides are browned and set aside.

*Fond Step 3*

-Add the diced Cipollini onion, pearl onions, and Cremini mushrooms to the hot Chef Pan, and season with kosher salt to pull the liquid from the mushrooms.

-Brown the onion mushroom mixture on high until liquid from them builds in the pan.

-Turn the mixture in the onion/mushroom liquid with a wooden spoon to begin deglazing the pan. Cook until brown and caramelized.

*Rue*

-Drop the heat to medium, then add 30g of butter and 2 tsp of flour, sprinkling over the pan then whisking together. Let the flour cook for about a minute.

*Pan Sauce*

-Add 1/3 of your bottle of Pinot Noir and deglaze the pan thoroughly with a wooden spoon (making sure to get all three layers of fond deglazed into the liquid.)

-Add in 10 sprigs of Thyme. (If you want, twist their stems together so they stay in one bunch to make removing them later easier.) Let this stew in the middle of your pan sauce as it reduces.

-Sprinkle in 3/4 of the crispy pancetta from earlier, keeping 1/4 for garnish / texture.

-Pour in 1 C Chicken bone broth

*Prep for Braising*

-Nestle your six chicken thighs into the pan, keeping the skin side up to preserve the texture.

*Brava Braising Steps*

-Press the green button on the Brava recipe to begin the preheat step (this will preheat to 375 without the Chef Pan in the Brava.)

-Once the Brava has preheated to 375, move the Chef Pan to the Brava and again press the green button.

-Carefully Remove the Chef Pan at the 30 minute mark when prompted

-Using a large spoon, spoon the braising liquid over the chicken to keep the chicken moist. Do this step for each of the six chicken thighs.

-Place the Chef Pan back into the Brava and press the green button.

-Wait for the Brava cook to complete then plate.