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Recipe-Chicken with Bacon & White Wine Cream SAuce

 
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PicnicMaster1



Joined: 01 Jun 2017
Posts: 22
Location: New Jersey

PostPosted: Fri Sep 15, 2017 11:51 am    Post subject: Recipe-Chicken with Bacon & White Wine Cream SAuce Reply with quote

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
1. In a large heavy skillet over medium-high heat, melt the butter and add a splash of oil. Season the chicken with salt & pepper; place skin-side down and cook until golden brown, about 6 minutes. Turn chicken over and cook about 1 minute more. Remove chicken with tongs and set aside.
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 reserved bacon 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.
4. 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.
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