Chicken Fricassée with Mushrooms and Bacon

Ingredients

• 4 boneless, skin-on chicken thighs
• 4 oz thick-cut bacon, diced
• 8 oz cremini mushrooms, sliced
• 12 pearl onions, peeled
• 2 tbsp all-purpose flour
• 1 cup dry red wine
• 1 cup chicken stock
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, chopped
• Salt and freshly ground black pepper to taste
• 2 tbsp olive oil

Instructions

1. Season chicken thighs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear chicken, skin-side down, until golden brown, about 6 minutes. Remove and set aside.
2. Add bacon to the pot and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. Add mushrooms and pearl onions to the pot and sauté until browned, about 8 minutes. Sprinkle with flour and stir to coat.
4. Pour in red wine, scraping up browned bits, and simmer until reduced by half, about 5 minutes.
5. Add chicken stock, thyme, and rosemary. Return chicken and bacon to the pot. Bring to a simmer, cover, and cook for 45 minutes.
6. Uncover and cook for an additional 10 minutes until sauce thickens and chicken is cooked through.
7. Garnish with fresh thyme and serve hot.