- 2 Tbsp butter
- 2 lbs chicken thigh fillets
- 5 slices of bacon
- 1 white onion, sliced thinly
- 1 leek, trimmed and sliced thinly
- 1 garlic clove, minced
- 4 carrots cut into 1” pieces
- 1 ½ cups of white wine
- 1 ½ cups chicken stock
- 6 tbsp crème fraiche or sour cream
- 8 oz button mushrooms, whole
- 1 ½ tbsp flour
- 2 tsp fresh thyme leaves, chopped
- 2 tbsp fresh parsley, chopped finely
- In a sauté pan, fry bacon until crispy. Set bacon aside but save 2 tsp of bacon oil. Once the bacon is cooled, chop it up.
- Dry chicken out on paper towels and season with salt and pepper on both sides.
- Heat ½ tbsp of butter in a casserole dish on medium heat, add half of the chicken and cook for 3-4 mins on each side. Remove the meat and set aside. Repeat with the other half of the chicken.
- Using the same casserole, add the bacon oil and fry the carrots, onion, leeks to soften slightly. Add the garlic, more salt and cook one more minute.
- Pour over the wine and chicken stock and add the thyme. Scrape the bottom of the casserole dish with a high-heat rubber spatula to release any bits stuck to the bottom of the pan.
- Add the mushrooms, chicken, and bacon to the casserole dish. Bring to a boil, then lower heat to a simmer.
- Cover the casserole dish with a tight lid and cook for 30 minutes, until the chicken is tender.
- Remove the chicken and set aside.
- Melt the remaining 1 tbsp of butter and mix with the flour. Add the mixture to the casserole and stir to dissolve completely. Heat until the sauce has thickened slightly, about 5 minutes.
- Add the crème fraiche and place chicken back into the mixture and cook for 10 more minutes.
- Add the chopped parsley and season to-taste.
Serve hot with mashed potatoes or buttered noodles.