Chicken with Pancetta, Mushrooms & White Wine Sauce

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

Ingredients:

·       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)

·       1½ cups chicken stock

·       ¼ cup sherry

·       1 cup heavy cream

·       Slurry – 1 tablespoon corn starch with 2 tablespoons chicken stock

·       1 tablespoon chopped flat-leaf parsley (optional)

Directions:

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.


Click here for PDF of Recipe

Classic Comfort Food: Glazed Meatloaf

Try Dave’s favorite Meatloaf recipe for your next family meal! This comes out very light and still the perfect flavor! Dave demonstrates in the video below how to make this perfectly glazed meatloaf. We’ll warn you- this is not your mom’s meatloaf!

With fresh herbs and big flavor, this meatloaf takes a little longer than those other meatloaf recipes out there, but the proof is in the pudding… or is that loaf? We’re not sure, but you should try it out!

Preparing a Brisket: Harris and Dave Style

Several years ago, we got our first smoker. Ever since, we have never looked back!

This brisket is prepared southern-style and smoked. We suggest dishing it up with some pork-infused sauerkraut or cowboy baked beans. Give it a try for your next family gathering, but be prepared to be around the house all day… This brisket took us about 13 hours!