French-Style Chicken in Wine Sauce
Fill a clay pot with some water.
Rinse the chicken and pat dry. Cut into 8 pieces, and season with salt and pepper. Sprinkle the chicken lightly with flour. Add the pancetta to a hot pan, then add the chicken, and brown all the pieces. Remove the chicken from the pan, and deglaze the pan with 100 ml (approximately 3 ounces) of red wine. Remove the pan from the heat and set aside.
Peel the shallots. Wipe the mushrooms with a paper towel to remove any dirt or debris. Peel the garlic, then pass through a press. Rinse and dry the herbs.
Add the chicken, shallots, mushrooms, garlic, broth, spices, and remaining wine to the prepared clay pot. Cover the clay pot with it's lid, and place in a cold over. Set the oven to 220°C (approximately 430°F). and bake for 60 minutes.