Ingredients
The following ingredients have 4 Servings
- 1/2 large yellow onion (finely diced)
- 1 cup of finely chopped bacon
- 4 tbsp vegetable oil
- 3 garlic cloves minced
- 2 chicken thighs (2 chicken legs)
- 1 cup of Swiss brown mushrooms (Baby Bella mushrooms or Brown mushrooms, sliced)
- 1 tbsp chopped thyme
- 1 tbsp chopped parsley
- 2 cups Riesling white Wine (a good wine that you like to drink as well)
- ¾ cup heavy cream
- 2 medium russet potatoes
- 2 tsp ground black pepper
- Salt if needed (to taste.)
- 4 tbsp butter
- 4 tbsp flour
- Chopped parsley
- Fresh French bread
- Butter
Instruction
- In a thick bottomed pan (I used a lidded cast iron skillet), heat the oil on medium-high heat.
- Season the chicken with salt and pepper and when the oil is hot, brown the chicken pieces in the pan, on all sides. Remove from the pan and set aside. Drain the fat used to brown the chicken.
- In the same pan, add the onion and bacon and fry until the onion has turned translucent and the bacon has rendered all the fat. Add the chopped garlic and saute for a few minutes.
- Add the mushrooms and herbs and cook this for another 5 minutes.
- Remove the mushrooms/onion/bacon from the pan.
- Add the 4 tbsp of butter and let it melt. Sprinkle the flour and whisk to form a smooth paste. Keep stirring this paste for about 2 minutes on medium heat without letting it brown, to cook the flour.
- Return the mushroom/bacon/onion mix to the pan and add the Riesling. Mix till smooth and add the Chicken and Potatoes (cut into chunks). Bring the mix to a boil.
- Reduce the heat and simmer on low heat for about 15 -20 minutes, or until the chicken & potatoes are cooked through.
- Stir in the cream last, and let it heat through for another few minutes.
- Serve immediately with chopped parsley on top and toasted French bread on the side.
