Ingredients:
- 1 1/2 pounds free-range, boneless skinless chicken thighs or breast tenders.
- 4 thick strips smoked bacon, diced
- 1 large sweet onion, sliced thin
- 8 oz. assorted wild mushrooms, sliced (cremini mushrooms will work in a pinch)
- 4″ piece of fresh thyme, stem discarded
- 1/4 cup Traditional Style Balsamic Vinegar or Juniper Berry Balsamic Vinegar
- 2 tablespoons of fruity-floral Extra Virgin Olive Oil such as Hojiblanca, Picual, or Koroneiki (or Wild Mushroom & Sage infused olive oil)
- 1/2 cup heavy cream
- sea salt & fresh ground pepper to taste
- 1 pound pappardelle pasta or wide egg noodle pasta, cooked and drained
Directions:
- In a large heavy skillet over medium-high heat, brown the diced bacon to a crisp.
- Remove the bacon from the pan and reserve.
- Pour off all but a tablespoon of the bacon fat.
- Season the chicken on both sides liberally with salt and pepper.
- Add the olive oil to the pan, place it back over the heat, and allow it to heat for a minute over medium-high heat.
- Saute the chicken for a few minutes until golden brown on both sides, in batches if necessary. Do not over-crowd the pan.
- Remove the chicken to a plate and reserve.
- Add the onions to the drippings in the pan.
- Cook for about five minutes, stirring frequently until the onions become a soft golden brown.
- Add the mushrooms.
- Saute for approximately three more minutes over medium high heat until the mushrooms are browned and slightly caramelized.
- Add the fresh thyme leaves and balsamic to the mushrooms and onions, de-glazing the pan by scraping up any browned bits from the bottom.
- Cook to reduce for a minute.
- Add the cream and stir to combine.
- Add the bacon and reserved chicken.
- Allow the pan to come to a simmer.
- Cook for another two minutes until the chicken is cooked through and the sauce thickens.
- Season generously with sea salt and fresh ground pepper.
- Serve over pasta, rice, or cooked whole grains.
Re-posted from the Veronica Foods blog