This tender, rich stew is great for fall when lots of different mushrooms are available. Button mushrooms cost about $4 per pound, while chanterelles can cost up to $30 per pound. Use any combination that suits your taste and budget!
Chicken with White Wine and Mushrooms
1 teaspoon olive oil
2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
1/4 cup cornstarch
4 slices bacon, chopped
1 pound mushrooms, such as cremini, chanterelles, or trumpets, cut into even sized pieces
1 medium onion, chopped
4 cloves garlic, minced
1 cup white wine
2 cups chicken stock
1/2 cup heavy cream
1 teaspoon fresh thyme leaves (optional)
salt and pepper to taste
1. In a large skillet, heat the oil over high heat. Season the chicken generously with salt and pepper, then toss with cornstarch. Add the chicken to the skillet and cook 10-12 minutes, or until golden brown. Stir occasionally.
2. Add the bacon and cook until golden but not crisp. Using a slotted spoon, remove the chicken and bacon to a plate.
3. Add the mushrooms to the pan and cook 10-12 minutes or until they release their juices and are evenly browned. Then, add the onions and garlic. Cook an additional 3-4 minutes or until the onions are translucent.
4. Add the chicken and bacon back into the skillet. Pour in the wine and chicken stock and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes or until the chicken is tender and the sauce has thickened.
5. Add the cream and the thyme leaves. Adjust the seasoning with salt and pepper if necessary.