Recipe By Moon78ta
Rating
Published Jun 8th
Prep 10m Cook 1h 5m Additional - Ready In 1h 15m
Servings 4 servings Calories 531

My take on the classic French dish. I loved to experiment and didn’t follow a recipe. I know the main idea was braising chicken in wine, and you need to flavor to your tastes. Thyme and rosemary always go great with chicken, and bacon…well it’s bacon. My favorite side dish is mashed potatoes and French/Italian bread to soak up the juices. One time I forgot I didn’t have potatoes, so on the fly I shredded the chicken, tossed the bones, and we had a great soup/stew on a cold night. A lot of flavor with very little work. Enjoy.

Recipe Ingredients

  • ½ pound bacon, chopped
  • 6 chicken thighs, or more to taste
  • 2 shallots, chopped
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon minced garlic, or more to taste
  • 2 cups dry white wine
  • 1 cup sliced mushrooms, or to taste
  • 1 cup chicken stock, or more as needed
  • salt and ground black pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour

Cooking Directions

  1. 1 Cook and stir bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
  2. 2 Place chicken thighs in the bacon grease and cook until browned, 2 to 3 minutes per side. Add shallots, thyme, rosemary, and garlic; cook and stir until fragrant, about 1 minute.
  3. 3 Sprinkle bacon over chicken mixture and pour in wine; simmer until wine is slightly reduced, 1 to 2 minutes. Add mushrooms and enough chicken stock to almost cover chicken. Cover skillet and simmer for 35 minutes; taste broth and adjust seasoning. Simmer until chicken is no longer pink near the bone, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. 4 Melt butter in a saucepan over medium heat; stir in flour and cook until a thick paste forms, about 1 minute. Whisk paste into chicken mixture until sauce is thickened, 1 to 2 minutes.

Nutrition Facts

  • Calories 531
  • Carbohydrate 11.1 g
  • Cholesterol 124.3 mg
  • Fat 27.9 g
  • Fiber 0.8 g
  • Protein 35.4 g
  • Saturated Fat 9.2 g
  • Sodium 750.4 mg
  • Sugar 2.6 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Chef's Notes

You can also use chicken legs or bone-in chicken breasts in place of or in addition to the chicken thighs.

Reviews

  1. Used Red Wine instead of White. Added carrots and reserved the bacon until the end
  2. Years ago. Back when gas stations gave away promotional gifts along with S&H Green or Blue Chip Stamps. One such gas station was giving away recipe packets as their promotional gift. Each packet had five or so recipes. This recipe, or something very similar was included in one of those packets. It quickly became my - Read more ...
  3. What a total winner. I am making it for company!
  4. This dish has tremendous flavor but is easy to make. I did not read the reviews until after I made the recipe but I like the suggestion of holding back the bacon pieces until the end so that they stay crispy although when I shared this with my husband he said he didn't notice the - Read more ...
  5. I followed the recipe to a T and didn't turn out as good as I'd hoped. Unlike the picture, the bacon is complete soggy due to it simmering in the broth. If you want crunch bacon, I would suggest sprinkling it over the top of the chicken once you've plated the food. Additionally, the bacon - Read more ...
  6. This is a definite repeat! I halved the recipe even though my chicken package had four skinless boneless thighs. I didn't have mushrooms and those were optional in the recipe but would be a very nice addition so next time. This is easy delicious and a winner! Thank you so much! EDIT: If you are - Read more ...
  7. This recipe was delicious! I made this for dinner 2/1/16 and I only made some small changes. After browning the chicken I removed all but about 2 TBS of the bacon fat; I used fresh herbs from my garden; I didn't need a cup of broth; because I didn't want the chicken to overcook I - Read more ...
RedCipes