Chix Chard.

Chix Chard.

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.

NEEDS

  • Chef's Knife
  • Cutting Board
  • Dutch Oven or Cast Iron or Wok......a large pan

INGREDIENTS

  • 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)
  1. Heat Olive Oil in a pan, and saute bacon until crispy. Remove, and drain.
  2. Season Chicken with spices. *Tip: Don't cook the chicken straight out of the fridge. Allow it to come to temp a little bit.
  3. Skin side down first, brown chicken on both sides in rendered bacon fat. Remove, and drain.
  4. Add onions and mushrooms. Cook until onions become translucent then add garlic.
  5. Add chicken and bacon back to the pan.
  6. Carefully pour out excess fat/oil.
  7. Stir in butter.
  8. Top with Chardonnay, and bring to a slight simmer for 10min.
  9. Stir in Cream. Cover with lid and cook for an additional 40minutes.
  10. Garnish with parsley.
  11. If you feel as if your sauce is too thin, make a small batch of rue in a separate pan and then add.

 

 

 

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