I am not much of a wine drinker but I love cooking with wine. I love the depth of flavor that it creates in a dish and often use the meat as an excuse to eat the sauce because it would likely be frowned upon to just serve up bowls of white wine sauce.
This recipe isn’t new or unique and if you googled it you would find a thousand just like it. It stems from the French countryside and is a simple, yet delicious and hearty meal. It’s great for Sunday dinner with the family but also impressive enough to feed to company.
I used chicken thighs and I’ll admit I was a little hesitant. I have seen so many delicious recipes that call for chicken thighs but for some reason I have always been afraid of them. Fortunately, my fears were unfounded and the thighs cooked up tender and moist and not at all slimy like I had pictured in my mind.
After I browned the chicken I removed the skins in effort to lower the overall fat content of the recipe. If you like them, you can certainly leave them on.
I served the chicken with some oven roasted potatoes, crusty bread for soaking up all that amazing sauce and asparagus. You could certainly serve mashed potatoes or rice if that is your preference.
- 5 strips of bacon, chopped
- 8 chicken thighs
- salt & pepper to taste
- 1 onion, chopped
- 4 cloves of garlic, grated
- 1 tablespoon butter
- 16 oz. baby portobello mushrooms, quartered
- 2 cups chardonnay
- 1 cup heavy cream
- In a large heavy bottomed skillet, cook the bacon until crisp. Remove the bacon to a plate.
- Salt and pepper the chicken and brown them in the bacon fat, about four minutes per side. Set aside chicken.
- Discard all but about two tablespoons of the bacon grease. Saute the onion until it becomes tender and translucent. Add the grated garlic and cook for another 2 minutes. Remove the garlic and onions from the pan and set aside.
- Add the butter to the pan and allow it to melt. Add the mushrooms and cook until tender.
- Add a half cup of wine to the mushrooms stirring to release the bits of fond from the bottom of the pan.
- Return the chicken, onion and bacon to the pan.
- Add the remaining wine and bring to a simmer.
- Simmer for 40 minutes.
- Remove the chicken and place on a serving dish.
- Add the heavy cream to the sauce. Stir and let simmer for about 10 minutes. Pour the sauce over the chicken before serving.