Boneless, skinless chicken thighs, mushrooms, frozen pearl onions, thyme, bayleaf, tomato paste, butter, bacon, flour, garlic and red wine.
First, to the Vin part. Put about half a bottle of a fruity red (I like Gato Negro Malbec because it costs 5 bucks) into a sauce pan. To that add an equal amount of chicken broth. Add in a few sprigs of fresh thyme and a bay leaf. Heat over medium heat and let the mixture reduce while your cook the chicken and prep the veggies
Now stir in just a little chicken broth to deglaze the pan, scraping up the brown bits in the bottom of the pan as you go
The wine/broth mixture should be reduced by about 25 percent by now. Pluck out the herbs or run it through a strainer. Now add it to the pot and watch it turn to a pretty color.
Now put the chicken back in the pot along with the reserved bacon. Add a sprinkle of salt.
While I was cooking, it started to snow.
Now, put the chicken back into the pan with the sauce. Put either noodles or mashed potatoes into the bowl you're serving it in. Then put the delcious chicken and sauce on top. It's a great hot dish on a cold day.
6 to 8 Boneless Skinless chicken thighs
3 to 4 sliced bacon diced
20 pearl onions
2 cups sliced mushrooms
2 cloves minced garlic
3 tablespoons flour
2 tablespoons tomato paste
1 cup chicken broth
1/2 bottle fruity red wine, plus additional 1/4 cup for later
half a stick of butter.
2 tablespoons Olive Oil
Noodles or mashed potatoes.