Chicken thighs, mushrooms, and pancetta create quite the comforting dish when slow cooked in a creamy white wine sauce. Serve with mashed potatoes and crusty bread for a rustic, satisfying supper   


 3 tablespoons unsalted butter

 1 tablespoon olive oil

 12 skinless boneless chicken thighs

 Kosher salt & black pepper

 6 oz pancetta, finely chopped

 2 to 3 shallots, finely chopped

 6 garlic cloves, finely chopped

1-pound fresh chef?s blend of mushrooms, trimmed and chopped

 2 teaspoons fresh thyme leaves

 1 cup dry white wine (we used Chardonnay)

 1? cups chicken stock

 cup sherry

1 cup heavy cream

 Slurry – 1 tablespoon corn starch with 2 tablespoons chicken stock

 1 tablespoon chopped flat-leaf parsley (optional)


1. In a large heavy skillet over medium-high heat, melt the butter and add oil. Season the chicken with salt & pepper; place topside down and cook until golden brown, about 6 minutes. Turn chicken over and cook about 1 minute more. Remove chicken with tongs and set aside.

2. To the same pan over medium heat, add pancetta; cook until fat has rendered, and pancetta is crisp. ?Remove with a slotted spoon and set aside.

3. To the same pan, over medium-high heat, add shallots and cook until softened, about 3 minutes. Stir in garlic and mushrooms. Cook until mushrooms have softened and released most of their liquid, about 5-7 minutes. Season mixture with salt & pepper; stir in thyme (additional salt may not be needed). Add wine, scraping up any browned bits from the bottom of the pan, cook about 5 minutes. Add chicken stock, sherry and slurry.? Bring mixture to a simmer, add pancetta and return chicken thighs to pan, topside up. Simmer over medium-low heat until chicken thighs are cooked through, 165 degrees, and sauce has reduced, about 15-25 minutes.

4. Stir in cream. Season to taste, if needed. Continue to cook until sauce has thickened enough to coat the back of a spoon. Garnish with chopped parsley.

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