So this recipe is more time-consuming that my past ones, probably take about 30 minutes prep and another 2 hours to cook. But so worth it. So FREAKING GOOD! And the left overs the next day are even better. We got this recipe originally from our Bon Appetit magizine here and modded it up a bit so it was less carbs, so really, nixed the dumplings and subbed out the flour. I LOVE mushrooms and this combo was awesome.
So first…assemble ingredients and dutch oven.
We have bacon, chicken thighs, chicken legs, white wine, chicken stock, LOTS of mushrooms (shitake, baby bellas and oyster), a yellow onion, 6 garlic cloves, arrowroot flour, fresh thyme and salt/pepper.
Start with cutting up half a package of bacon into 1-2 inch pieces and throw in the dutch oven on medium heat. In the meantime cut the onion into 1 inch chunks, clean mushrooms and smash the garlic cloves. (oh and feel free to open that wine early and have a glass while you cook) Give the bacon a stir. When it is browned, put it to the side but keep all the bacon fat deliciousness in the pan.
Toss the chicken in the flour (arrowroot flour for paleo) and some salt/pepper and then place to the dutch oven. Make sure you just add enough to cover the bottom of the oven cuz you are looking to brown/crisp up the skin. You may need to do multiple batches depending on the size of your pan. Sear for about 6 minutes on both sides and the take out, set aside w. bacon.
Put all the mushrooms in the dutch oven and give it a stir to get the fats all over it. (DROOOOL) Throw in a bit of salt and pepper and add some olive oil if it looks too dry. Let them cook for about 7 minutes. Take out and put aside. Throw in onions and garlic, let them caramelize about 7 minutes. Add the wine and let it reduce by half. Then add back the chicken and bacon along with chicken broth and thyme. Put it on low, cover her up for about an hour. At one hour, remove the cover. Have more wine 🙂 (And yes that is a Kraft Mac n Cheese box, Charlie and Ethan love that stuff)
Another hour of cooking and OMG it smells so good, looks so good, you wanna just dive in. Throw the mushrooms back in and let them swim for 15 minutes. Then you are ready to clean it up (remove bones, thyme sticks and fat/chewy bits, gross but necessary) THEN….NOMNOMNOMNOM! And make sure you save some, cuz I swear its even better the next day warmed up.