⏳ Yield & Time

Yield: 2 servings

Preparation Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

🍽 Ingredients

• 4 Bone-in, skin-on chicken thighs
• 4 slices Bacon, sliced
• 2 tablespoons Butter
• 8 ounces Cremini mushrooms
• 1 Yellow onion, chopped
• 2 cloves Garlic, minced
• 1 cup Dry red wine (Burgundy recommended)
• 1 cup Chicken broth
• to taste Salt and freshly ground black pepper
• optional Fresh thyme or rosemary
• 4 ounces Fontina cheese, shredded

📖 Instructions

1. First, prep your chicken. Pat those beautiful chicken thighs dry and season them generously with salt and freshly cracked black pepper. Don't be shy with the pepper! A good amount of black pepper really enhances the flavor of the chicken and cuts through the richness of the wine.
2. Next, the aromatics. In your Dutch oven, melt a couple of tablespoons of butter over medium heat. Add some roughly chopped bacon (about 4-6 slices, depending on your preference). Cook until the bacon is crispy, then remove it from the pot and set it aside. We'll come back to that delicious bacon later.
3. Now, add your chicken. Brown the chicken thighs in the bacon fat until they're nicely golden brown on all sides. This step is crucial for developing flavor and a wonderful sear on the chicken.
4. Time for the wine! Deglaze the pot with about a cup of red wine (Burgundy is traditional, but any dry red will do). Scrape up all those browned bits from the bottom of the pot—that's where the flavor magic happens. Let the wine simmer until it reduces by about half, scraping up those tasty brown bits again. Mmm, delicious!
5. Add your mushrooms. I like to use cremini, but you can get creative here. Sauté them in the wine until they’re softened. I know, it's a lot of simmering and sautéing, but hey, good things take time. And trust me on this, the end result is worth it.
6. Now for the onions and garlic. Add a large chopped onion and a few cloves of minced garlic. Cook until they’re softened and fragrant. If you're feeling fancy, you could add a few sprigs of fresh thyme or rosemary at this stage.
7. Here comes the broth. Pour in about a cup of chicken broth. You could also use some beef broth to add another layer of complexity, but chicken broth is classic and always works well.
8. Let it simmer. Bring the mixture to a simmer, then reduce heat to low, cover and cook for about 45 minutes, or until the chicken is cooked through. Don't peak too often, let the magic happen slowly!
9. The cheese! Once the chicken is cooked, remove it from the pot and set aside. Stir in the Fontina cheese, letting it melt into the beautiful sauce. You could even add a bit of cream if you like a richer sauce (it's my secret weapon for extra deliciousness).
10. Back to the chicken. Return the chicken to the sauce. Gently coat it in all that amazing cheesy goodness. This is when you add the bacon back in —crispy bacon, melted cheese, and perfectly tender chicken? Yes, please!
11. Serve and enjoy! You can serve this dish over creamy polenta, buttered egg noodles, or even mashed potatoes if you're feeling adventurous. Garnish with fresh parsley and serve immediately. It's fantastic! Really, fantastic!

📝 Notes

• For a richer sauce, add a splash of heavy cream along with the cheese.
• Adjust the seasoning to your preference. Taste the sauce as it simmers and add more salt, pepper, or herbs as needed.
• Serve immediately over your choice of starch, such as egg noodles, polenta or mashed potatoes