Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, trimmed
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 4 oz center-cut bacon, diced
  • 8 oz cremini mushrooms, sliced thick
  • 2 large shallots, finely minced
  • 3 cloves garlic, minced
  • 1.5 cups dry Riesling wine
  • 0.5 cup low-sodium chicken bone broth
  • 0.33 cup light cream or half-and-half
  • 1 tbsp fresh tarragon, chopped

Instructions:

  1. Season the chicken thighs with sea salt and black pepper. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Sear the thighs for 5 minutes per side until a deep, golden-brown crust forms. Remove chicken from the pan and set aside.
  2. In the same skillet, add the diced bacon and cook until crispy and the fat has rendered. Add the sliced cremini mushrooms and sauté until they have released their moisture and turned a rich mahogany color. Stir in the minced shallots and garlic, cooking for 2 minutes until fragrant.
  3. Pour in the dry Riesling, using a wooden spoon to scrape the savory brown bits (fond) from the bottom of the pan. Increase heat to high and reduce the liquid by half to concentrate flavors and cook off the alcohol bite.
  4. Add the chicken bone broth to the skillet. Return the seared chicken thighs and any accumulated juices to the pan. Reduce heat to low, cover, and simmer for 15 minutes until the chicken is tender and cooked through.
  5. Stir in the light cream and fresh tarragon. Simmer uncovered until the sauce achieves a velvety, coat-the-back-of-a-spoon consistency. Serve immediately.