Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Recipe that I've developed from various sources. Serve with mashed potatoes.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Put dried mushrooms in a bowl and pour in hot water; set aside until mushrooms are rehydrated.

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet.

  • Coat chicken thighs with flour and season with salt and pepper. Working in batches, cook chicken in the bacon grease over medium heat until browned, 2 to 3 minutes per side. Remove chicken thighs as they brown and place on a paper towel-lined plate.

  • Drain dried mushrooms through cheesecloth, reserving liquid. Add drained mushrooms, carrots, fresh mushrooms, shallots, and garlic to skillet over medium-high heat; saute for 2 minutes. Pour 1 cup wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon until liquid is reduced, about 10 minutes.

  • Return chicken to the skillet and mix in remaining wine, chicken broth, herbes de Provence, thyme, and bay leaves. Liquid should partially cover chicken; if more liquid is needed, add reserved water from mushrooms. Cover skillet and simmer over low heat until chicken is no longer pink in the center, at least 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

  • Remove cover from skillet and simmer until sauce is thickened, about 15 minutes more. Add more quick-mixing flour to sauce to thicken, if desired.

  • Crumble bacon over chicken and vegetables and garnish with parsley.

Cook's Notes:

The dried mushrooms can be rehydrated in hot chicken broth instead of hot water, if desired.

Canned mushrooms can replace the fresh mushrooms, if desired.

Nutrition Facts

382 calories; protein 24.2g; carbohydrates 21.7g; fat 14.7g; cholesterol 72.3mg; sodium 422.4mg. Full Nutrition