Ingredients
Scale
- 2.5–3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work well)
- 1 tablespoon olive oil
- 4 oz thick cut bacon, chopped
- 1 large onion, chopped
- 8 oz cremini mushrooms, sliced
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 cup chicken broth
- 2 tablespoons fresh thyme leaves
- Salt and pepper to taste
Instructions
- Step 1: Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
- Step 2: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the chicken in batches, skin-side down first, until golden brown (about 5-7 minutes per side). Remove chicken and set aside.
- Step 3: Add the chopped bacon to the pot and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon, reserving the rendered fat in the pot.
- Step 4: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until softened and browned, about 7-10 minutes.
- Step 5: Pour in the white wine and scrape the bottom of the pot to deglaze, loosening any browned bits. Let the wine reduce slightly for 2-3 minutes.
- Step 6: Add the chicken broth and thyme to the pot. Return the chicken and bacon to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is cooked through and tender. Serve immediately.
Notes
- Store leftover French Chicken in an airtight container in the refrigerator for up to 3 days.
- For best results, gently reheat the chicken in a skillet with a little of the sauce to keep it moist, or microwave it on low power, covered.
- Serve this comforting dish with creamy mashed potatoes or crusty bread to soak up the delicious sauce.
- For extra flavor, use bone-in, skin-on chicken thighs; they stay moist and flavorful during the long braise, enhancing the richness of the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American