This slow braised chicken recipe makes a hearty tasty stew that is made even better with the wine and cream. Easy to make, and it will impress your family and guests.<br /><br />Ingredients<br />2 Tbsp (30 mL) butter<br />splash of olive oil<br />2 onions, sliced<br />9 oz. (125g) pancetta, sliced into thin strips<br />2 garlic cloves, thinly sliced<br />8 chicken thighs - bone in<br />8 oz (250g) mushrooms, sliced<br />¾ bottle 500ml dry riesling<br />1 cup (250ml) cream<br />salt & pepper to taste<br /><br />Method:<br /><br />Over medium heat melt the butter and oil together in a large pan.<br />Add the onions and bacon and allow to fry until the onions are translucent and the bacon has rendered out it’s fat.<br />Add the garlic and allow to sauté for another 30 seconds before removing the mixture with a slotted spoon from the pan.<br />Season the chicken with salt and pepper and place in the pan.<br />Brown the chicken on all sides, then add the mushrooms and fry for another 5 minutes. Tip the pan up and remove as much fat / oil as possible.<br />Add the onion and bacon mixture back to the pan.<br />Pour in the wine and bring to a boil. Turn down the heat to a simmer and cover; simmering for 25 minutes.<br />Uncover, turn up the heat and add the cream. Allow to cook for another 5 minutes.<br /><br />Serve with rice, pasta, crusty bread and veg.
