Ingredients
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8 chicken thighs (bone-in or boneless, skin-on optional)
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2 garlic cloves, thinly sliced
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3/4 bottle (500 ml) dry Riesling wine
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2 tablespoons unsalted butter
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1 tablespoon olive oil
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125 grams pancetta, sliced into thin strips
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2 medium onions, sliced
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250 grams mushrooms, sliced
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1 cup (240 ml) heavy cream
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Salt and freshly ground black pepper, to taste
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Fresh parsley (optional, for garnish)
Instructions
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Preheat the Oven
Preheat your oven to 350°F (175°C). -
Sauté Garlic and Pancetta
In a large skillet, heat butter and olive oil over medium heat. Add sliced garlic and pancetta. Sauté for about 2–3 minutes until garlic is golden and pancetta starts to crisp. -
Add Onions and Mushrooms
Stir in the sliced onions and mushrooms. Cook for 5–7 minutes, until softened and lightly browned. -
Add Chicken and Riesling
Place the chicken thighs in the skillet. Pour in the Riesling wine. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 20 minutes, turning chicken once halfway through. -
Stir in Cream
Add heavy cream and stir to combine. Let simmer for another 5 minutes until the sauce thickens slightly. -
Bake to Finish
Transfer everything to a baking dish. Bake uncovered for 15 minutes, or until the chicken is cooked through and the tops are golden. -
Season and Serve
Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.
Notes
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Wine Tip: Use a dry Riesling, not a sweet one. The acidity balances the cream.
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Substitutes: Pancetta can be replaced with smoked bacon. Use chicken breasts for a leaner version.
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Make-Ahead: Can be cooked up to step 5 a day in advance. Just bake before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner / Main Course
- Method: Sauté + Bake
- Cuisine: American
- Diet: Gluten Free