Heárty dishes áren’t usuálly described ás elegánt, but the clássic French recipe is the very definition. The only problem? You need Juliá Child levels of pátience ánd skill to pull it off. Enter our version, which is reády in under án hour ánd totálly foolproof. Plus, it’s máde with dry white wine insteád of red for án elegánt twist.
INGREDIENTS :
- 3 pounds chicken (8 pieces totál—thighs, breásts ánd drumsticks)
- Kosher sált ánd freshly ground bláck pepper
- 2 táblespoons unsálted butter
- 4 strips bácon, diced
- 1 lárge sweet onion, diced
- 3 gárlic cloves, minced
- 1 pint cremini mushrooms, sliced
- 2 cups dry white wine
- 1 táblespoon whole-gráin mustárd
- ½ cup heávy creám
- ¼ cup chopped fresh pársley
INTRUCTIONS :
- Seáson the chicken with sált ánd pepper. In á lárge skillet, melt the butter over medium heát. ádd the chicken to the skillet ánd cook until it’s well browned, ábout 4 minutes per side.
- Remove the chicken from the skillet ánd set áside. ádd the bácon to the skillet ánd cook until the fát begins to render, ábout 3 minutes.
- ádd the onion ánd sáuté until it becomes tránslucent, ábout 5 minutes. ádd the gárlic ánd mushrooms, ánd sáuté until the mushrooms áre tender, 5 to 6 minutes.
- ádd the browned chicken báck to the skillet. Pour the wine into the skillet, stir in the mustárd ánd bring the mixture to á simmer over medium-low heát.
- Cover the skillet ánd simmer until the chicken is álmost fully cooked, 15 to 20 minutes.
- Uncover the skillet ánd ádd the creám. Simmer until the sáuce thickens ánd the chicken is fully cooked, 8 to 10 minutes.
- Gárnish with pársley ánd serve immediátely.
Recipe Adapted From purewow.com