Ingredients
Scale
- 2.5 lbs Chicken pieces, bone-in, skin-on
- 1 tablespoon Olive oil
- 4 slices Bacon, diced
- 1 medium Onion, chopped
- 8 oz Cremini mushrooms, sliced
- 1 cup Dry white wine
- 1 cup Chicken broth
- 2 tablespoons Fresh thyme leaves
Instructions
- Step 1: Season chicken pieces generously with salt and pepper.
- Step 2: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the chicken on all sides, working in batches if necessary to avoid overcrowding the pot. Remove chicken and set aside.
- Step 3: Add diced bacon to the pot and cook until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Step 4: Add chopped onion to the pot and cook until softened, about 5 minutes. Add sliced mushrooms and cook until softened and browned, about 7 minutes.
- Step 5: Pour in white wine and scrape up any browned bits from the bottom of the pot. Allow the wine to reduce slightly, about 2 minutes.
- Step 6: Return chicken and bacon to the pot. Add chicken broth and thyme. Bring to a simmer, then cover and reduce heat to low. Simmer for 30-40 minutes, or until chicken is cooked through and tender. Serve hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, gently reheat the French Chicken in a skillet over low heat with a splash of chicken broth to prevent drying.
- Serve this comforting dish alongside creamy mashed potatoes or crusty bread to soak up the delicious sauce.
- Don't skip browning the chicken – this step is crucial for developing deep, rich flavor in the finished dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American