Ingredients:
8 chicken thighs (or breasts if preferred)
4 slices of bacon, chopped
1 medium yellow onion sliced thin
1 clove garlic crushed
1 cup sliced mushrooms
1 1/2 cup diced tomatoes (or 1 can)
1/2 cup wine, vermouth, or chicken stock
1 bay leaf, 1/2 tsp. Thyme, 1 pinch red pepper flakes
Salt and pepper to taste
Rinse and pat dry the chicken thighs and set aside.
In a 5 qt. Dutch oven over medium heat, render the bacon until almost crispy
Remove the bacon with a slotted spoon, and pour off the fat, retaining about 1 Tb.
Add the chicken thighs skin side down and brown.
Flip the chicken skin side up, move the chicken to one side to make space for onions to touch the bottom of the pot, add the onions and garlic and cook a few minutes.
Deglaze the pan with the liquid of choice, add the tomatoes, mushrooms, spices, and rendered bacon.
Cover and cook over low heat 45-60 minutes.
Add water or chicken stock if needed to maintain braising liquid.
Serve over polenta, or rice, or egg noodles.
4 servings
Catherine Brunner October 4, 2017 at 11:56 am
This look delicious!
foothills October 4, 2017 at 12:09 pm
Thanks Peach. After the browning part, it can be done in a crock pot if you like. I have been experimenting a lot with an immersion circulator as well.
Catherine Brunner October 4, 2017 at 1:13 pm
I am not a great cook Leslie, I don’t even know what a immersion circulator is!
I do know what a crock pot is and I love using mine! Thanks
foothills October 12, 2017 at 5:26 pm
Hey peach, it’s just an electric device that clamps onto a container that has a heater element and little motor to keep the water moving gently. You submerge your food in a vacuum sealer bag and it poaches gently in its own juices. Works like a charm, I did a whole pork shoulder the other day and it made wonderful carnitas.