Serves: 6
Recipe by Lynmar Estate Chef David Frakes
Ingredients
- 6 Bone-in (skin-on chicken thighs)
- 1 pinch Kosher salt (and freshly ground black pepper, to taste)
- 8 oz. Bacon (sliced crosswise into 1/2 inch pieces)
- 10 Large button mushrooms (quartered)
- 1/2 Large yellow onion (diced)
- 2 Shallots
- 2 tsp. All-purpose flour
- 2 tsp. Unsalted butter
- 1 1/2 cups Red wine (Lynmar Estate Pinot Noir)
- 6 sprigs Fresh thyme
- 1 cup Chicken broth
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Season chicken thighs all over with salt and black pepper.
- Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
- Transfer bacon with a slotted spoon to a paper-towel lined plate, leaving drippings in the skillet.
- Increase heat to high and place chicken, skin-side down, into skillet.
- Cook in hot skillet until browned, 2 to 4 minutes per side.
- Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet.
- Lower heat to medium-high; sauté mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized, 7 to 12 minutes.
- Stir flour and butter into vegetable mixture until completely incorporated, about 1 minute.
- Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon.
- Stir bacon and thyme into red wine mixture; simmer until wine is about 1/3 reduced, 3 to 5 minutes.
- Pour chicken broth into wine mixture and set chicken thighs into skillet; bring wine and stock to a simmer.
- Cook chicken in the preheated oven for 30 minutes.
- Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more.
- An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Transfer chicken to a platter.
- Place skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly, about 5 minutes.
- Season with salt and pepper; remove and discard thyme.
- Pour sauce over chicken.