Prep time15 minutes
Cook Time1 hour 15 minutes
Equipment: Classic Dutch Oven
4 oz bacon, diced
6 oz mixed mushrooms
4 bone-in skin-on chicken thighs or breasts
2 large shallots, thinly sliced
4 garlic cloves, thinly sliced
1 cup dry white wine
2-3 cups chicken stock
½ cup heavy cream
2 tablespoons chopped tarragon or parsley
Heat Dutch oven over medium-high heat. Add bacon and cook until crisp. Remove from pan to a paper towel lined plate and set aside.
Add mushrooms and season with salt and pepper, stirring occasionally until browned, about 5-8 minutes. Remove mushrooms and set aside.
Season chicken on both sides with salt and pepper. Add chicken skin side down to the same pan and cook until skin is crispy and golden brown, about 10-12 minutes. Remove from pan and transfer to a plate.
Add shallots and garlic and cook until softened, about 4-6 minutes. Add wine to the pan making sure to scrape up all of the brown bits on the bottom of the pan and reduce by half.
Add 2 cups of chicken stock and return chicken, skin side up to the pan. Bring to a boil and reduce to a simmer partially covered until chicken is tender and cooked through, about 1 hour and 15 mins. Check periodically to make sure the chicken stock isn’t getting too low and add more as needed. Stock should be about half way up the sides of the chicken.
Remove chicken from pan and place on a serving platter. Add in heavy cream and mushrooms and simmer until sauce is thickened and coats the back of the spoon. Taste and season with salt and pepper as needed. Spoon sauce over chicken and garnish with bacon and chopped herbs.