115 minutes
A rich and creamy braise of tender chicken thighs nestled among mushrooms and pearl onions, finished with a tangy touch of lemon and parsley.
All Purpose Flour, for dredging
cups
tablespoons
Garlic, minced
cloves
Shallots, finely chopped
each
Bacon, diced
slices
Thyme, picked and chopped
tablespoons
Pearl Onions, peeled
cups
Crimini Mushrooms, halved
cups
cups
cups
cups
Flat Leaf Parsley, chopped
tablespoons
Lemon, zested
each
Black Pepper, freshly ground
to taste
1. Prep
Preheat your oven to 350°F (175°C). Pat the chicken thighs dry with paper towels and season with salt. Lightly dredge the chicken in flour, shaking off excess. Peel pearl onions and halve the mushrooms. Dice the bacon, mince the garlic, chop the shallot, and roughly chop the parsley. Zest the lemon and set aside.
2. Render Bacon
In a heavy oven-proof pot or Dutch oven, heat the avocado oil over medium heat. Cook until the bacon is slightly rendered and the fat has started to come out. Remove the bacon from the pan.
3. Sear Chicken
Add the chicken thighs and sear until they develop a light golden crust, about 2-3 minutes per side. Remove the chicken and set aside.
4. Sweat Aromatics
Add the minced garlic and chopped shallot, and cook until they are soft and aromatic, but not browned, about 2-3 minutes. Then add the thyme and cook for another minute.
5. Cook Vegetables
Add the pearl onions and mushrooms to the pot, cooking with a pinch of salt until they start to soften, about 5-7 minutes.
6. Deglaze
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce most of the way, about 3-4 minutes.
7. Add Cooking Liquid
Stir in the chicken stock and reduce it by about half before adding the cream.
8. Braise Chicken
Taste the liquid, adding a pinch of salt if needed. Keep in mind that the bacon will let some more salt out into the liquid as it cooks. Return the chicken thighs to the pot, nestling them into the liquid. Cover with a lid and transfer to the oven. Braise for 20 minutes then remove the lid and braise for 20-30 minutes longer, or until the chicken is tender and the flavors melded.
9. Finishing Ingredients
Remove from the oven, checking the chicken for doneness. It should be fork tender. The consistency of the sauce should be thick enough to coat everything in the braise. Finish with a sprinkle of fresh parsley and lemon zest and stir to combine. Check for seasoning, adjusting with salt and lemon juice as needed. Serve with rice or on its own.
Use organic, free-range chicken, fresh mushrooms, good quality wine, and fresh herbs for the best flavor.
Poach the chicken gently to keep it tender. Use the poaching liquid as a base for the sauce.
Sweat onions, carrots, and celery without browning to build flavor and maintain the sauce's white color.
Cook the roux to a pale golden color to avoid a raw flour taste, but don't brown it to keep the sauce white.
Prepare all ingredients before cooking for a smooth cooking process.
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