Dados1950
Über Member
Last night's dinner....Chicken with Bacon, Mushrooms & White Wine Sauce:
Ingredients
2. To the same pan over medium heat, add bacon; cook until fat has rendered and bacon is crisp. Remove with a slotted spoon and set aside.
3. To the same pan, over medium-high heat, add shallots and cook until softened, about 3 minutes. Stir in garlic, cook about 1 minute more. Add mushrooms, turn to coat. Season mixture with salt & pepper; stir in thyme. Cook until mushrooms have softened and released most of their liquid, about 5-7 minutes. Carefully add wine, scraping up any browned bits from the bottom of the pan, cook about 5 minutes. Add chicken stock and bring mixture to a simmer. Add ½ of the reservedbacon and return chicken thighs to pan, skin side up. Simmer over medium-low heat until chicken thighs are cooked through and sauce has reduced, about 15-25 minutes.
Stir in cream. Season to taste, if needed. Continue to cook until sauce has thickened enough to coat the back of a spoon. Garnish with remaining bacon and chopped parsley.
Ingredients
- 3 tablespoons unsalted butter
- Splash of neutral oil
- 5-6 Chicken Thighs-Bone in with Skin
- 4 ounces Bacon –chopped ( I used thick cut bacon slices)
- 2 shallots, finely chopped
- 4 garlic cloves, finely chopped
- 4 oz. mushrooms, finely chopped ( I used 4 oz package of “fancy mushrooms from local Acme)
- 2 teaspoons fresh thyme leaves
- 1 cup dry white wine
- 1½ cups chicken stock
- 1 cup heavy cream
- 1 tablespoon chopped flat-leaf parsley
Preparation
2. To the same pan over medium heat, add bacon; cook until fat has rendered and bacon is crisp. Remove with a slotted spoon and set aside.
3. To the same pan, over medium-high heat, add shallots and cook until softened, about 3 minutes. Stir in garlic, cook about 1 minute more. Add mushrooms, turn to coat. Season mixture with salt & pepper; stir in thyme. Cook until mushrooms have softened and released most of their liquid, about 5-7 minutes. Carefully add wine, scraping up any browned bits from the bottom of the pan, cook about 5 minutes. Add chicken stock and bring mixture to a simmer. Add ½ of the reservedbacon and return chicken thighs to pan, skin side up. Simmer over medium-low heat until chicken thighs are cooked through and sauce has reduced, about 15-25 minutes.
Stir in cream. Season to taste, if needed. Continue to cook until sauce has thickened enough to coat the back of a spoon. Garnish with remaining bacon and chopped parsley.