This is my version of the French classic. So if you’re a traditionalist, you may take issue with it. However, if you give it a try, I’m sure you’ll love it. It’s rich, flavorful, comforting, and so easy to make.
half of a white onion, medium diced
3-4 pieces of bacon, chopped
1 pack of boneless, skinless chicken thighs (generally just over a pound, will serve 2-4)
3 cloves of garlic, minced
herbes de Provence (roughly 2-3 tablespoons according to taste)
approx. one cup of red wine (I’ll leave it up to you to choose one that you like; I used a Californian Pinot Noir)
approx. 2 cups baby bella mushrooms, sliced
*garnish with dill or parsley before serving
In either a cast iron pan or dutch oven, heat a drizzle of olive oil on medium high heat. Add onion and cook until translucent. Add bacon. Rinse chicken thighs, trim excess fat, and pat completely dry. Add to pan. Sprinkle with garlic and herbes de Provence. Once the underside of the chicken has a nice sear, flip. Pour wine over chicken. Lower heat to medium low. Add mushrooms. Dish is finished when chicken is fully cooked and mushrooms are tender. Enjoy immediately.
Serve alongside a winter veggie roast