Chicken with mushrooms, garlic, pancetta and white wine

A great tip to creating a showstopping  dish is to use small amounts of strong flavoured ingredients. Garlic, pancetta, and white wine is a match made in absolute heaven and creates THE most delicious sauce.

This dish is both easy on the wallet and on the taste buds. Using chicken thighs not only adds plenty of flavour but tends to be a cheaper cut of meat (PLEASE get over your ‘bone fear’, I’m sorry but chicken on the bone is where the flavour is!). Adding a small amount of pancetta also creates a delicious, smokey taste without spending a fortune – it tends to be a staple in my fridge – great with pasta and anything with cheese in, such as a cheese sauce.

Add in a load of garlic and a splash of cream and yum, what an easy and comforting dish, perfect for dinner parties, Sunday lunches or an autumnal supper.

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Recipe (serves 2)

4 free range skinless chicken thighs

2 tbsp flour

Salt and pepper

1 tbsp olive oil

1 dollop of butter

200g mushrooms

65g pancetta

1 white onion, chopped

4 fat juicy cloves of garlic, minced

125ml dry white wine

200ml chicken stock

100ml double cream

Heat up a large frying pan with the olive oil.

Pour the flour onto a plate and season well with salt and pepper. Toss the chicken thighs into the flour until well coated, then fry in the olive oil until well browned all over. You want a crisp, brown exterior but don’t cook through. Remove from the pan and leave to one side.

Next, add the butter to the pan, and fry the whole mushrooms with some salt and pepper until brown and nutty. Remove from the pan and set aside.

Next, add thechopped white onion and pancetta to the frying pan and on a low heat, cook until the onion is soft and the pancetta is brown (about 12 minutes). Try and scrap up all the chickeny goodness from the bottom of the pan. Add in the minced garlic and cook again for about 5 minutes.

Pour in the white wine and let reduce by half. Add in the stock, stir well, then add the thighs back in. Cook on a low heat with a lid on for 40 minutes.

Remove the lid, turn up the heat and let the sauce reduce down slightly. Stir in the cream and then the mushrooms. Taste and season if needed; it should be intense with smokey pancetta and garlic but with a creamy finish.

Serve with some spring onion and mustard mash.

2 thoughts on “Chicken with mushrooms, garlic, pancetta and white wine

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