Coq au Vin with Pancetta
I adapted a recipe from Cook's Illustrated again and made some changes. I used pancetta for bacon; my red wine was less than a full bottle, so I added more low-sodium chicken broth; I used a little less butter to be a little healthier. I served the French classic dish with steamed Japanese short rice for day 1 and with mashed potato for day 2. It was delicious both days. Pancetta added a nice meaty depth to the dish, but was kinda salty at least for me. They were small cubes and not so many. I tried not to invite them a lot on my plate, so it wasn't a major problem anyway.
