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4 chicken thighs
salt & pepper to taste
3 tbsp unsalted butter
1 tbsp vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
1 tsp dried thyme
½ cup white wine
2 cups chicken broth
1/2 lb bacon, diced
1 lb Russet potatoes, diced
1 lb mushroom, qsliced
3 tablespoons chopped fresh parsley

Season chicken on both sides with salt and pepper.

Heat 1 tbsp butter and oil in a large deep 12-inch skillet over medium-high heat.

Add chicken and brown on all sides, about 5 minutes per side. Transfer chicken to platter.

Reduce heat to medium; add onion, garlic, and thyme. Saute until onions are softened, about 6 minutes.

Return chicken to pan, placing breasts on top. Pour in wine and broth and heat
to boiling. Reduce heat to low and simmer covered until chicken is tender, 30-40 minutes. Transfer chicken to platter and set aside.

Cook sauce over medium-high heat until reduced by almost half, about 15 minutes.

Meanwhile, fry bacon in separate large skillet over medium heat, until golden, about 10 minutes.

Add diced potatoes to bacon and fry, stirring frequently, until golden, about 10 minutes. Using slotted spoon, remove bacon and potatoes to bowl.

Spoon some of the onion sauce on the potatoes and bacon.

Add mushrooms to skillet. Cook, stirring occasionally, until golden,
6 minutes. Transfer mushrooms to the onion sauce and reduce to low heat and add half of the parsley.

Plate the potatoes and bacon. Then add chicken and pour some sauce over the chicken and sprinkle with remaining parsley and serve hot.