Ok, guys…this was an AMAZING find!! It would be fantastic on a cold Autumn night!
The original measurments were all in the metric system…so the conversions are rough. It worked out fine for me…plus I am always adding and holding back things as I go. Keep in mind, as you are cooking, you are Layering Flavor…make the dish your own!
What you will need:
- 3 tbsp butter
- splash of olive oil
- 1 onion, finely chopped
- 6 oz bacon/pancetta, I chopped mine fine before frying
- 4 garlic cloves, I ran mine thru the garlic press
- 10 chicken pieces on the bone (I used skin on thighs)
- 10 oz portabellini mushrooms, sliced
- 10-12 fl oz Riesling (I used a VERY dry riesling)
- 1 cup cream
- salt & pepper to taste
- handful chopped parsley (coarse)
How it’s Done:
- Melt the butter and oil together in a large pan.
- Brown the chicken pieces all over and remove from the pan.
- Add the onions and bacon and allow to fry until the onions are soft and translucent and the bacon has rendered it’s fat.
- Add the garlic and allow to saute for another 30 seconds before removing the mixture from the pan (leaving the fat behind).
- Season the chicken with salt and pepper and place in the pan, skin down.
- Allow to brown all over then add the mushrooms and allow to fry for 5 minutes.
- Add the onion and bacon mixture back to the pan.
- Pour in the wine and allow to come up to a boil. Turn down the heat and cover. Allow to simmer for 15 minutes.
- After 15 minutes, uncover, turn up the heat and add the cream. Allow to cook for another 5 minutes.
- Add the chopped parsley and season to taste.