Prep Time:
10 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 15 mins
Servings:
4
Ingredients
Directions
Cook bacon in a large, deep skillet over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Transfer to a paper towel-lined plate to drain; reserve drippings in skillet.
Add chicken thighs to the skillet; cook until browned, 2 to 3 minutes per side. Add shallots, thyme, rosemary, and garlic; cook and stir until fragrant, about 1 minute.
Sprinkle bacon over chicken mixture; add wine. Simmer until wine is slightly reduced, 1 to 2 minutes. Add mushrooms and enough chicken stock to almost cover chicken. Cover skillet; simmer for 35 minutes. Taste sauce; adjust seasoning. Simmer until chicken is no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near but not touching the bone should read at least 165 degrees F (74 degrees C).
Melt butter in a saucepan over medium heat; stir in flour and cook until a thick paste forms, about 1 minute. Whisk paste into skillet until sauce is thickened, 1 to 2 minutes.
Cook's Note:
You can also use chicken legs or bone-in chicken breasts in place of, or in addition to, the chicken thighs.
Nutrition Facts (per serving)
| 531 | Calories |
| 28g | Fat |
| 11g | Carbs |
| 35g | Protein |
