Chicken and Mushroom Sauvignon Blanc
Difficulty: Medium
Time: 2 hours
Serves:  4-6
Vineyard Creek
Sauvignon Blanc
  • 1 pound extra thick bacon, cut into 1 inch pieces
  • 1 1⁄4 pounds medium mushrooms, sliced
  • 1 1⁄2 pounds chicken thighs (6 large thighs)
  • 6 cloves garlic
  • 2 (10 ounce) bags white pearl onions
  • 1⁄4 cup Dijon mustard
  • 3 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 2 teaspoons dried sage (or 1 tablespoon Herbs de Provence)
  • 1 750 ml bottle of Vineyard Creek Sauvignon Blanc
  • 1 (14 ounce) can chicken broth
  • Salt and pepper, to taste
  • 1⁄4 cup coarsely chopped parsley (to garnish)

In a heavy-bottomed large pot, place the chicken, garlic, onions, mustard, tomato paste, herbs, Vineyard Creek Sauvignon Blanc and chicken broth. Bring to a boil over high heat. Reduce the heat to moderate and simmer about 1 hour, or until chicken is very tender and the mixture is saucy. While the chicken is simmering prepare the bacon and mushrooms. In a large sauté pan, cook the bacon until crisp.  Remove with a slotted spoon and set aside on paper towels as needed. Discard all but 1 1/4 tablespoons of the bacon fat. Cook the mushrooms in the bacon fat over high heat until golden brown. Remove from the pan and add to the reserved bacon.  When the chicken is tender, add the reserved bacon and mushrooms and cook 15 minutes. Season with salt and pepper and garnish with the parsley. Hint: If you are in a hurry use boneless thighs, boil with ingredients in step 1 for 20 minutes. Remove the thighs, and reduce the mixture on High heat until saucy, about 10 minutes. Then complete with the bacon and mushrooms.