Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
Makes 4 to 6 servings.
Category
Course
Preparation Method
Ingredients
2 tablespoons (1/4 stick) unsalted butter
salt and freshly ground black pepper, to taste
6 chicken thighs with skin
2 slices bacon, diced
1 medium onion, chopped
1 rib celery, chopped
2 cups thinly sliced mushroom caps
2 cloves garlic, minced
1 cup chicken stock
3/4 cup dry white wine
2 tablespoons Dijon-style mustard, or to taste
1/2 teaspoon dried thyme or several sprigs fresh thyme
1/3 cup heavy cream (optional)
What's cooking in The Old Farmer's Store?
More Like This
ADVERTISEMENT
Comments
Add a Comment
Made this dish last night; the sauce was excellent, but I should have checked the chicken at least 10 min sooner. The chicken bone-in breasts were a bit overcooked, but still delicious. I would make this dish again, with some tweaking!
Could this be made in a crockpot?
Just printed the recipe with no issues. Looking forward to trying it tonight.
A simple recipe print command would suffice and avoid another extension......I am done with all of these "add on's"
Please note there is a print icon at the top of every recipe page if you wish to print this free recipe.