This is an oldie…meaning this was one of the first recipes that I put to memory from culinary school. A recipe in which I would duplicate often in my dorm, when I had the money for groceries of course. Also, on the level of other recipes that I learned in my tenure while in school, this one is very simple! A one pan dish that has a beautiful, creamy Chardonnay sauce that's great over brown rice (pictured), or mashed potatoes (#carbs!). The Chardonnay in the cream sauce brings out the subtle sweetness in the cream. I also, I like to use sweet Vidalia onions and smoked paprika to help enhance that sweetness.
- Chef's Knife
- Cutting Board
- Dutch Oven or Cast Iron or Wok......a large pan
- 1 Tsp Olive Oil
- 1 Onion, finely chopped
- 4 Cloves Garlic, thinly sliced
- 4-5 Strips Bacon, chopped
- 8 Pieces of Chicken, preferred bone in breast
- 2 cups Mushrooms, sliced
- 2/3 cup (good quality) Chardonnay
- 1 cup Heavy Whipping Cream
- 1 tbsp Butter
- Kosher Salt and Cracked White Pepper
- 1 Large handful of flat leaf parsley
- 1 tsp Smoked Paprika (optional)
- Heat Olive Oil in a pan, and saute bacon until crispy. Remove, and drain.
- Season Chicken with spices. *Tip: Don't cook the chicken straight out of the fridge. Allow it to come to temp a little bit.
- Skin side down first, brown chicken on both sides in rendered bacon fat. Remove, and drain.
- Add onions and mushrooms. Cook until onions become translucent then add garlic.
- Add chicken and bacon back to the pan.
- Carefully pour out excess fat/oil.
- Stir in butter.
- Top with Chardonnay, and bring to a slight simmer for 10min.
- Stir in Cream. Cover with lid and cook for an additional 40minutes.
- Garnish with parsley.
- If you feel as if your sauce is too thin, make a small batch of rue in a separate pan and then add.