All our stews follow the same procedure.   Start by searing the meat in some form of fat.   Pull the meat.  Sauté the veggies.   Add stock and wine.  Cut up the meat and add it back in.   

We usually start the wild rice or orzo or what-have-you in a different pot when we start cooking and then add it when the meat back in because we are impatient.  The exception is matzoh balls in soup.  

This stew in particular had:

• Pancetta

• 3 Chicken breasts - sometimes we cook plain ones, other times we'll use left-over prepared breasts like Wegman's Peruvian chicken.

• Wild boar sausage, Anduille sausage, or your preferred

• Celery (2-3 stalks)

• Carrots (2-3)

• Sweet Onion (1) 

• Leek (1, white and light green parts)

• Shitake and oyster mushrooms

• Maybe some dried mushrooms soaked in brandy

• 1 small box wild rice

•  Turkey stock and dry red wine

• For the fat, we have used bacon grease saved from a previous meal, olive oil, or duck fat.  

• If the stew isn't thick enough, make a roux with flour and butter or olive oil in a small pan and add it once the floury taste has been cooked out.