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Categories:
bacon cremini mushrooms kosher salt garlic flour tomato paste chicken broth red wine frozen pearl onions thyme cold unsalted butter sugar rotisserie chicken fresh parsley
Viewed: 21 - Published at: 4 years agoIngredients
- 4 slices thick-cut bacon, cut into 1/2 inch strips (about 4 1/2 ounces)
- 10 ounces cremini mushrooms, halved or quartered
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 1/2 tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 1 1/2 cups chicken broth
- 1 cup red wine
- 1 1/2 cups frozen pearl onions
- 2 sprigs fresh thyme or pinch dried thyme
- 2 tablespoons cold unsalted butter, cut into 4 pieces
- Pinch sugar, optional
- 1 cooked rotisserie chicken, cut into 8 pieces
- 1 teaspoon chopped fresh parsley, for garnish
Method
- Put the bacon into an unheated large, high-sided skillet and cook over medium heat, stirring periodically, until the bacon is browned and crisp, about 8 minutes.
- Transfer the bacon to a small bowl with a slotted spoon; set aside.
- Discard all but 2 tablespoons of the bacon fat in the pan.
- Increase the heat to medium-high.
- Add the mushrooms, 1/4 teaspoon salt and several grinds of pepper and cook until browned, 2 to 3 minutes.
- Stir in the garlic, flour and tomato paste and cook, stirring, until the tomato paste darkens a little, about 1 minute.
- Add the chicken broth, wine, onions, thyme, 1/2 teaspoon salt and more pepper.
- Bring to a boil, then let simmer until thickened, about 4 minutes.
- Turn the heat down to medium, and whisk in the butter a little at a time.
- If the sauce tastes a little too acidic, add the sugar.
- Nestle the chicken and cooked bacon into the sauce, and simmer gently until the chicken is heated through, 6 to 7 minutes.
- (This could take up to 10 minutes if the chicken is cold, or as little as 3 minutes if it is warm.)
- Spoon the sauce over the chicken pieces periodically to coat completely.
- Toss the chicken in the sauce, remove the thyme stems, sprinkle with the parsley and serve.
