On a recent trip to France, my FIL made this incredible creamy chicken dish with mushrooms, and I knew I had to recreate it when I came back home.
A rich velvety sauce flavoured with thyme and bacon coating silky mushrooms and tender pieces of chicken. It was an absolute dream!
INGREDIENTS
2 tbsp olive oil
4 cups cremini/button mushrooms halved
1.5 lbs boneless skinless chicken thighs, cut into large chunks
2 tbsp butter
3 slices bacon, cut into small pieces
1 small onion, finely minced
3 cloves garlic, finely minced
4 sprigs thyme
3 tbsp all purpose flour
3 cups chicken broth divided
⅓ cup white wine
¾ cup 35% whipping cream
Salt and pepper to taste
METHOD
To a large pot on medium-high heat, add 1 tbsp olive oil. Once hot, add mushrooms and cook for 4-5 minutes, or until well browned. Transfer to a bowl.
Season chicken liberally with salt and pepper, and mix to coat. To the same pot, add the remaining 1 tbsp of olive oil. Arrange chicken in one even layer in the pot. Brown for 3-4 minutes on the first side, then stir and brown on the other side. Transfer chicken to the same bowl as the mushrooms.
Reduce heat to medium, and add butter chopped bacon. Saute for 2-3 minutes or until softened but not crispy. Then add in onions, garlic, and thyme. Cook for 3-4 minutes or until onions are soft and translucent.
Add flour, and stir to mix into onion mixture. Reduce heat to low, and whisk in 1 cup of chicken broth. Increase heat to medium, and allow to slightly thicken. Then pour in wine. Cook for 3-4 minutes.
Pour in remaining 2 cups of chicken broth, and mix well to combine. Bring to a simmer, and allow to thicken. Then pour in cream, and season with salt and pepper to taste. The sauce should coat the back of a spoon.
Add mushrooms and chicken back into the sauce. Cover the pot with a lid, reduce heat to low and simmer for 25-30 minutes, stirring occasionally to ensure the sauce doesn’t catch at the bottom of the pot.
Serve with pasta, rice, mashed potatoes, or buttered green beans on the side. Enjoy!