Braised Chicken with Mushrooms and Pancetta

It is simple, comforting and full of delicious Quebec flavours: here’s the K pour Katrine signature dish you need to cook.

Gluten-free, dairy-free, nut-free and egg-free… It’s the perfect recipe to make all of your guests happy and satisfied. We also recommend to add great Quebec mashed potatoes to make it even better.

Servings: 4

Preparation Time: 20 minutes

Cooking Time: 1 hour



- Salt and pepper

- 4 chicken legs with skin

- 2 tbsp. (30 ml) of olive oil

- 1/2 cup (125 ml) of diced pancetta

- 1 chopped onion

- 1 chopped leek (dark green part removed)

- 1 package of 227 g sliced ​​mushrooms

- 6-7 branches of fresh thyme or 2 tbsp. (10 ml) of dried thyme

- 3/4 cup (180 ml) of white wine

- 1 1/2 cups (375 ml) of chicken broth

- 2 bay leaves

- 1 package of 14 g dehydrated wild mushrooms



1- Place the rack in the centre of the oven preheated to 350 °F.

2- In a large pot, brown the chicken legs in oil and season generously with salt and pepper. Set aside in a plate.

3- In the same pot, add the pancetta and fry with onions, leeks, mushrooms and thyme. Add a little bit of oil as needed.

4- Deglaze with wine and cook for another minute.

5- Add broth, bay leaves, dehydrated mushrooms and chicken legs. Adjust seasoning. Cover and bake for 1 hour.

Find all K for Katrine culinary creations right here.