Ingredients
- 4 bone-in, skin-on chicken thighs, (about 1 1/2 pounds)
- Salt and pepper to taste
- 2 teaspoons olive oil
- 5 slices bacon, cut into small pieces
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 8 ounces mushrooms, cremini or white button, sliced
- 1 cup dry white wine, such as sauvignon blanc
- 1/2 cup chicken broth
- 1 bay leaf
- 2 sprigs fresh thyme
- 2/3 cup heavy cream
- Chopped fresh parsley for garnish, optional
Instructions
- Pat the chicken dry with paper towels. Season with salt and pepper on both sides.
- Heat olive oil in a heavy skillet over medium-high heat. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside. Add the chicken thighs, skin-side down, and brown for about 5 minutes per side. Transfer the chicken to a plate.
- Using the remaining bacon fat, add the chopped onion and cook until soft, about 5 minutes. Stir in minced garlic and cook for another minute. Then add the sliced mushrooms and sauté for 3-4 minutes until lightly browned.
- Return the chicken and bacon to the pan. Pour in the white wine and chicken broth. Add the bay leaf and thyme. Bring to a simmer, cover the pan, and let cook on low heat for 25 minutes or until the chicken is cooked through.
- Stir in the heavy cream and cook uncovered for 5 minutes to allow the sauce to thicken slightly. Adjust salt and pepper to taste, then garnish with chopped parsley if desired.
