Prep 30 mins
Cook 30 mins
Everyday with Rachael Ray
- 3 tablespoons extra virgin olive oil
- 1 lb boneless chicken breast, cut into 2-inch pieces
- 1 lb boneless chicken thighs, cut into 2-inch pieces
- fresh ground black pepper
- 2 tablespoons all-purpose flour (plus more for dredging)
- 4 slices bacon, chopped
- 1 lb frozen pearl onions, thawed and patted dry
- 1 lb small white mushroom, halved
- 1 bay leaf
- 4 sprigs fresh thyme
- 2 cups chicken broth
- 2 cups dry white burgundy
- 1⁄2 cup heavy cream
- 8 slices white bread
- 2 garlic cloves, halved
- unsalted butter, softened
- chopped flat leaf parsley
- Heat 2 tablespoons olive oil in a large nonstick pan over med-high heat.
- Season the chicken with salt and pepper; dredge in flour and add to pan in a single layer (do not crowd the meat).
- Cook chicken about 4-5 minutes on each side until browned.
- While the chicken is working, heat a large Dutch oven or deep skillet over med-high heat with the remaining 1 tablespoons oil.
- When the oil is hot, add in the bacon; cook about 5 minutes until crisp.
- Remove bacon with a slotted spoon and drain on paper towels.
- Pour off a little of the bacon fat, leaving a thin layer in the Dutch oven.
- Add in the onions, mushrooms, bay leaf, and thyme (the leaves will fall off the sprigs and into the sauce during cooking).
- Cook 7-8 minutes until the onions have a little color and the mushrooms are tender.
- Add in 2 tablespoons flour to the Dutch oven and cook for 2 minutes.
- Deglaze with the chicken broth, scraping up all the brown bits from the bottom of the pan, and cook, for 5 minutes.
- Preheat the broiler.
- Over high heat, add in the wine to the cooked chicken in the skillet and scrape up all the brown bits; reduce the liquid for about 5 minutes, then add the chicken and wine to the broth and vegetables in the Dutch oven; stir to combine.
- Stir in the cream; lower heat to a simmer and reduce sauce for about 5 minutes.
- Arrange the bread on a baking sheet and toast on both sides under the broiler.
- Rub garlic across the hot toast and butter lightly.
- Cut the slices of toast in half from corner to corner.
- Remove the bay leaf and thyme stems from the chicken and sauce.
- To serve: fan 4 toast triangles across each dinner plate, lining up the points, and then top with the chicken and sauce; finish each plate with the bacon and parsley.
Really good fast food remake of a French classic! All the right ingredients are there and it turned out just as good as we expected. Oh, I did add some garlic.