- 8
Ingredients
- 8 thin slices of uncooked bacon
- 8 bone in/skin on chicken thighs
- 1 1/2 tsp salt divided
- 1 tsp pepper divided
- 12 oz yellow potatoes cut into 1" pieces
- 4 md carrots peeled and cut into 1" pieces
- 2 md onions cut into 1" pieces
- 8 oz mushrooms, chopped
- 4 garlic cloves, sliced
- 2 1/4 c chicken stock, divided
- 2 c dry white wine
- 2 t chopped fresh thyme
- 2 t flour
Preparation
Step 1
1) preheat oven to 350. place bacon into roasting pan and cook over md heat 8-10 minutes til crisp. remove from pan and drain on paper towel. drain pan, reserving 2t bacon fat. season chicken with 1/2 tsp each salt and pepper. cook chicken in pan 3-4 minutes per side til golden and remove.
2) add reserved bacon fat, potatoes, carrots, mushrooms, onions and garlic to pan. cook 5-6 minutes til browned stirring occasionally. add 2c stock, wine, thyme and bacon. return chicken to pan. bring to a simmer on stovetop; cover with lid and bake in oven 1 hour or til potatoes are tender.
3) meanwhile, whisk flour and remaining 1/4c stock. remove roaster from oven, carefully remove lid. set chicken aside in lid. return pan with vegetables to stovetop; bring to a simmer over medium heat. stir in flour mix, remaining tsp of salt and remaining 1/2 tsp pepper. simmer 5-6 minutes til thickened. serve chicken with sauce and veggies