Chicken Sauvignon Blanc
A company-worthy main course that comes together in less than one hour. I like to serve the stew on a bed of hot, cooked rice.
Servings: 6
Equipment
- A soup pot or Dutch oven that holds 5 quarts
Ingredients
- 1 tablespoon olive oil
- 6 slices (about 150g) bacon, cut into thin lardons
- 1 leek, cut into thin rounds
- 8 (or up to 10) skinless, boneless chicken thighs
- 12 ounces (340g) button mushrooms, sliced
- 10 stems of thyme, tied together with kitchen string
- 1 (750ml) bottle of good-quality Sauvignon Blanc wine
- 1/2 teaspoon salt (or more, to taste)
- Grinds of black pepper, to taste
- The juice of 1 lemon
- Optional for garnish: chopped fresh dill
Instructions
- Warm the olive oil in a Dutch oven set over medium heat. Add the bacon lardons, and cook until the bacon has rendered some of its fat -- 1 or 2 minutes. Add the leek, and sauté for about 4 minutes. Add the chicken thighs, mushrooms, thyme, wine, and seasonings. Bring to a boil, and then reduce the heat to a simmer. Cover and simmer until the chicken is cooked -- about 45 minutes. Remove the bundle of thyme. Stir in the lemon juice.
- Serve on a bed of hot, cooked rice (or on noodles). Garnish each serving with the chopped fresh dill.