Chicken with White Wine, Pancetta and Mushrooms
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Gastrotools
Recipes from professionals
A delicious and warming braised dish with chicken thighs, pancetta and mixed mushrooms for autumn's rainy days. Feel free to use a dry Riesling if you have one on hand, and enjoy the dish with mashed potatoes, polenta, rice or just good bread.
Servings
: 4
people
Ingredients
1
small onion
3
cloves
garlic
4
whole chicken thighs
oil for frying
150
g
pancetta or bacon, diced
2.5
dl
white wine
5
dl
chicken broth
4
sprigs
thyme
2
bay leaves
400
g
mixed mushrooms
butter for frying
2
dl
heavy cream
2-3
tsp.
cornstarch
salt and pepper
Avoid screen shutting off
Instructions
Step 1/6
Peel and finely chop the onion and garlic.
Step 2/6
Brown the chicken thighs in oil in a casserole, and set them aside.
Step 3/6
Fry the pancetta in the same casserole until it is almost crispy. Add the onion and garlic, and continue frying until the onions are clear.
Step 4/6
Add white wine, chicken broth, thyme and bay leaves, and return the chicken to the casserole. Cover and let the casserole simmer for approximately 35-40 minutes, until the chicken is tender.
Step 5/6
Meanwhile, clean the mushrooms, and cut any larger mushrooms into bite-sized pieces. Fry them in butter in a pan until they release liquid and brown.
Step 6/6
Add the cream and mushrooms to the casserole with the chicken, thicken with cornstarch mixed with water, and season to taste with salt and pepper.
