Step 1

Preheat oven to 400F.Dry the chicken by patting with paper towels and if you haven't Pre-seasoned, sprinkle both sides liberally with salt and pepper.

Step 2

Place the flour in a shallow bowl and dredge the chicken in the flour to coat.

Step 3

In a large, ovenproof pan (12-inches will do), heat the oil over medium-high heat. Add the floured chicken in three batches (don't overcrowd the pan) and brown lightly for 3 to 5 minutes on each side.

Step 4

Remove the browned thighs, set aside and continue with the rest until all the chicken is browned and set aside.

Step 5

Drain any excess fat from the pan and add the chopped pancetta and cook until crispy.

Step 6

If necessary, remove from the pan, set aside and drain the excess fat (without wiping the pan). Reduce heat to medium-high. Add the bacon back to the pan along with chopped onion and cook until soft, but not brown.

Step 7

Add the garlic and cook another minute.

Step 8

Add the mushrooms and saute until soft.

Step 9

Add the sherry. Raise the heat to high, bring to boil, scraping the bottom of the skillet to mix the brown bits into the liquid. Cook another 2 minutes to cook down the alcohol.

Step 10

Add chicken stock and parsley. Return chicken to the skillet, skin side up. Bake for 35 minutes (or until an instant-read thermometer is about 165 degrees), the chicken should be very tender.

Step 11

Remove the chicken and set aside. With a fork, mash together the butter and 3 tablespoons of flour and add it to the sauce.

Step 12

Return to the stove, stirring constantly, over medium-high heat until the sauce is thickened slightly.

Step 13

Taste for seasoning and season to taste, put the chicken back in the sauce, and serve hot.