4 bacon slices
12 skinless, boneless chicken thighs or 6 chicken breasts
1 red onion
2 tbsp butter
2 tbsp all-purpose flour
2 cups white or red wine
10oz undiluted chicken broth
1/4 cup cognac or brandy
2 tsp Dijon mustard
2 tsp dried thyme leaves
1/2 cup chopped parsley
- Slice bacon into thin strips. Set saucepan over medium heat. Add bacon and cook, uncovered and stirring occasionally, until crispy, 5-7 min. As pieces are done, remove to a large bowl.
- Add mushrooms to bacon fat in pan. Stir often until brown around edges, 3 min. Add mushrooms to bowl with bacon.
- Lightly coat pan with a little oil. Add half of chicken. Cook until lightly golden, about 3 min per side. Remove to bowl with mushrooms and bacon. Repeat with remaining chicken. Meanwhile, cut onion in half, then slice each half into quarters.
- Melt butter in pan. Add onion, saute 2 min. Add flour and stir constantly for 2 min. Pour in a little wine. Scrape up bits from pan bottom.
- Stir in remaining wine, broth, cognac, Dijon and thyme. Return bacon, mushrooms and chicken to pan. Bring to boil over high heat. Reduce to medium-low. Simmer, partially covered, stirring often, until chicken is cooked through and liquid thickens a little, 20-25 min.
- Taste and add salt and pepper, if needed. Stir in parsley.