Categories: Chicken, Main Dish, Rachael Ray
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 lb boneless chicken breast, cut into 2-inch pieces
- 1 lb boneless chicken thighs, cut into 2-inch pieces
- salt
- fresh ground black pepper
- 2 tablespoons all-purpose flour (plus more for dredging)
- 4 slices bacon, chopped
- 1 lb frozen pearl onions, thawed and patted dry
- 1 lb small white mushroom, halved
- 1 bay leaf 4 sprigs fresh thyme
- # 2 cups chicken broth
- 2 cups dry white burgundy
- 1/2 cup heavy cream
- 8 slices white bread
- 2 garlic cloves, halved
- unsalted butter, softened
- chopped flat leaf parsley
Directions
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Heat 2 tablespoons olive oil in a large nonstick pan over med-high heat.
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Season the chicken with salt and pepper; dredge in flour and add to pan in a single layer (do not crowd the meat).
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Cook chicken about 4-5 minutes on each side until browned.
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While the chicken is working, heat a large Dutch oven or deep skillet over med-high heat with the remaining 1 tablespoons oil.
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When the oil is hot, add in the bacon; cook about 5 minutes until crisp.
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Remove bacon with a slotted spoon and drain on paper towels.
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Pour off a little of the bacon fat, leaving a thin layer in the Dutch oven.
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Add in the onions, mushrooms, bay leaf, and thyme (the leaves will fall off the sprigs and into the sauce during cooking).
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Cook 7-8 minutes until the onions have a little color and the mushrooms are tender.
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Add in 2 tablespoons flour to the Dutch oven and cook for 2 minutes.
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Deglaze with the chicken broth, scraping up all the brown bits from the bottom of the pan, and cook, for 5 minutes.
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Preheat the broiler.
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Over high heat, add in the wine to the cooked chicken in the skillet and scrape up all the brown bits; reduce the liquid for about 5 minutes, then add the chicken and wine to the broth and vegetables in the Dutch oven; stir to combine.
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Stir in the cream; lower heat to a simmer and reduce sauce for about 5 minutes.
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Arrange the bread on a baking sheet and toast on both sides under the broiler.
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Rub garlic across the hot toast and butter lightly.
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Cut the slices of toast in half from corner to corner.
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Remove the bay leaf and thyme stems from the chicken and sauce.
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To serve: fan 4 toast triangles across each dinner plate, lining up the points, and then top with the chicken and sauce; finish each plate with the bacon and parsley.