Chicken and Mushroom Sauvignon Blanc

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READY IN: 1hr 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a heavy-bottomed large pot, place the chicen, garlic, onions, mustard, tomato paste, herbs, wine and chicken broth.
  • Bring to a boil over high heat.
  • Reduce the heat to moerate and simmer about 1 hour, or until chicken is very tender and the mixture is saucy.
  • While the chicken is simmering prepare the bacon and mushrooms.
  • In a large saute pan, cook the bacon until crisp.
  • Remove with a slotted spoon and set aside on paper towels as needed.
  • Discard all but 1 1/4 tbls of the bacon fat.
  • Cook the mushrooms in the bacon fat over high heat until golden brown.
  • Remove from the pan and add to the reserved bacon.
  • When the chicken is tender, add the reserved bacon and mushrooms and cook 15 minutes.
  • Season with salt and pepper and garnish with the parsley.
  • Hint: If I'm in a hurry I use boneless thighs, boil with ingredients in step 1 for 20 minutes.
  • Remove the thighs, and reduce the mixture on High heat until saucy, about 10 minutes.
  • Then complete with the bacon and mushrooms.
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