I saw this recipe for Braised Chicken with Mushrooms and Bacon on Cate's blog recently and knew I had to make it. Unfortunately I didn't read the directions very closely, so when I was prepping food for the week on Sunday I decided to modify the recipe (see below). Then when I was getting ready to cook last night I realized I didn't have any red wine, one of the key ingredients. So when all is said and done, this recipe bears little resemblance to the original.
I served the chicken with garlic mashed potatoes and steamed green beans. It was delicious, but very time-consuming. I didn't start cooking until 7pm and we ended up eating around 8:30pm. Luckily we'd had a snack otherwise things would have gotten ugly.
Chicken with Mushrooms, Onions and Bacon
Heavily modified from Fresh From Cate's Kitchen
8 ounces button mushrooms, quartered
1 small shallot, finely chopped
1 small garlic clove, crushed and chopped
1 sprig fresh thyme
2 tablespoons olive oil
salt and pepper
1 large onion, roughly chopped
6 slices bacon, diced
1 cup flour, seasoned with salt and pepper
4 bone-in, skin-on chicken breasts
1 1/2 cups dry white wine
1/2 cup chicken broth, or more if pan gets dry
Coat each chicken breast with flour seasoned with salt and pepper. Reserve. Cook bacon in a large skillet over medium-high heat until crispy. Remove with a slotted spoon and add oil to hot pan. Add chicken breasts to pan and brown on all sides, about 3 minutes per side. Remove to a plate. Add more oil to the pan, if necessary, then add the mushrooms, shallot, garlic, onion and thyme, and saute for about 3 minutes. Turn the heat down to medium-low, add the wine, salt, and pepper, and cook, stirring occasionally, for about 10 or 15 minutes.
Add the chicken back to the pan, add reserved bacon and chicken broth if the sauce is getting too thick. Cover and cook for 20-30 minutes until the thickest part of the breast is cooked all the way through. Remove the chicken pieces to a serving dish, pour the sauce over the chicken and serve.