If you find yourself with a few extra minutes for a faux-fancy dinner, this is the ticket! You can make it all in one pan too, you just have to switch a few things out. Serve with some brown rice and a green veggie and you are good to go! It tastes better the next day as well, so pack for your spouse or enjoy yourself during nap time! It's so yummy! Enjoy!
--Katie Hanchinamani
Recipe type: Dinner, Entree, Chicken, Main,
Prep time:
Cook time:
Total time:
Serves: 4-6
I followed Nigel’s recipe but amended the quantities slightly as I needed to feed my family.
Ingredients
- 50g butter
- splash of olive oil
- 2 onions, finely chopped
- 125g bacon/pancetta, sliced into thin strips
- 4 garlic cloves, thinly sliced
- 8 chicken pieces on the bone (I used 4 thighs and 4 drumsticks)
- 250g portabellini mushrooms, sliced
- 500ml Riesling (or dry white wine of your choice)
- 250ml cream
- salt & pepper to taste
- handful chopped parsley
Instructions
- 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 (I used white 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.
- Serve with rice, pasta or crusty bread.
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