Wednesday, October 27, 2010

Chicken with Bacon and Mushrooms .... and a side of steamed asparagus

It is so much nicer when my husband is not traveling during the week. I get to play much more in the kitchen. Another seven months and we will all be together as a family again.
Chicken with Bacon and Mushrooms
1 slice of bacon, cut into 1-inch pieces*
1 cup chopped onions
1/4 lb mushrooms, thickly sliced
1 large garlic cloves, chopped
1 lb chicken thighs
1/3 cup dry red wine
1/3 cup chicken broth
1/3 tsp dried oregano
1/3 tsp dried basil
Cook bacon in large skillet until almost crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add the  onions, mushrooms and garlic to drippings in pot. Sauté until the onions are tender and golden, about 10 minutes. Using slotted spoon, transfer vegetables to a bowl.
Season the chicken with coarse salt and freshly ground pepper. Add to the skillet, cook until browned, about 15 minutes. Return bacon and vegetables to the pan. Add the remaining ingredients; bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 30 minutes. Use a large spoon to skim fat from top of sauce. Season chicken to taste with salt and pepper before serving.
*I used pepper crusted bacon because it was in my freezer but any thick cut bacon would work well.

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