Chicken is a favorite choice of meat in my house for most dinner meals. And at most grocery stores you can find bone in, skin on chicken thighs for a really reasonable price. For this dish like to use bone in thighs because they enhance the flavor of the meal when the bone marrow and fats from the skin combine with the cream and mushrooms. All you need is a handful of ingredients but how, you might wonder, it can possibly develop such deep and gratifying flavors? My answer is simple – WINE! Chardonnay will yield the best flavor, but if you are on a budget any affordable white cooking wine will work.
- 1 tbsp olive oil
- 1 onion, minced
- 4-5 strips of bacon/pancetta, chopped (substitute for choice of turkey bacon if desired)
- 4 garlic cloves, thinly sliced
- 8 chicken pieces on the bone, thighs and legs
- 1 cup or desired amount of Cremini mushrooms, whole or halved
- 2 cups Chardonnay (or white cooking wine)
- 1 cup heavy whipping cream
- salt & pepper to taste
- handful flat leaf chopped parsley
- Cook bacon or pancetta in a tablespoon of olive oil. Skip oil if bacon is too fatty. Remove the bacon to a paper towel-lined plate.
- Salt and pepper the chicken pieces and brown them in bacon fat over medium-high heat. Remove to a paper towel-lined plate.
- Cook chopped onion over low heat for 5-7 minutes, add garlic when the onion is tender and translucent and cook for 1 minute longer. Remove cooked onion and garlic to the same plate as chicken and bacon.
- Add mushrooms to the pan and brown them for 3-5 minutes over medium-high heat.
- Return chicken, onion, garlic and bacon to the pan, pour wine all over, bring to a boil, then lower the heat to low and simmer for 40 minutes.
- Add cream and simmer for 10 minutes longer.
- Sprinkle with chopped parsley before serving.
- Serve with mashed potatoes or rice and crusty bread to mop up all that amazing sauce.