Chicken with Pancetta, Mushrooms & White Wine Sauce
D'Artagnan | Yield: serves 4-6
Chicken thighs, mushrooms, and French pancetta create quite the comforting dish when slow-cooked in a creamy white wine sauce. It’s our version of Coq au Riesling. Serve with mashed potatoes and crusty bread for a rustic, satisfying supper.
- 3 tablespoons unsalted butter
- Splash of neutral oil
- 8 Organic Air-Chilled Chicken Thighs
- Coarse salt & freshly ground black pepper
- 4 ounces Ventrèche, finely chopped
- 2 shallots, finely chopped
- 4 garlic cloves, finely chopped
- ½ pound Fresh Organic Hon-Shimeji Mushrooms, trimmed and chopped
- 2 teaspoons fresh thyme leaves
- 1 cup dry white wine (we used Riesling)
- 1½ cups chicken stock
- 1 cup heavy cream
- 1 tablespoon chopped flat-leaf parsley
- In a large heavy skillet over medium-high heat, melt the butter and add a splash of oil. Season the chicken with salt & pepper; place skin-side down and cook until golden brown, about 6 minutes. Turn chicken over and cook about 1 minute more. Remove chicken with tongs and set aside.
- To the same pan over medium heat, add ventrèche; cook until fat has rendered and ventrèche is crisp. Remove with a slotted spoon and set aside.
- To the same pan, over medium-high heat, add shallots and cook until softened, about 3 minutes. Stir in garlic, cook about 1 minute more. Add mushrooms, turn to coat. Season mixture with salt & pepper; stir in thyme. Cook until mushrooms have softened and released most of their liquid, about 5-7 minutes. Carefully add wine, scraping up any browned bits from the bottom of the pan, cook about 5 minutes. Add chicken stock and bring mixture to a simmer. Add ½ of the reserved ventrèche and return chicken thighs to pan, skin side up. Simmer over medium-low heat until chicken thighs are cooked through and sauce has reduced, about 15-25 minutes.
- Stir in cream. Season to taste, if needed. Continue to cook until sauce has thickened enough to coat the back of a spoon. Garnish with remaining ventrèche and chopped parsley.