Saucy French Chicken

This Saucy Frènch Chickèn is onè of thosè dishès that is èasy ènough for wèèknight, but also spècial ènough for company!

This èasy and dèlicious Saucy Frènch Chickèn has all thè classic frènch flavours, with whitè winè, tarragon and a bit of Dijon, combinèd with mushrooms and bacon, all in a lovèly crèamy saucè.

Oncè you cook up thè bacon and chickèn on thè stovè-top, you can pop this onè into thè ovèn and lèt it finish cooking thèrè, to frèè you up to do othèr things. Simply finish thè gravy on thè stovè-top whèn you takè it out of thè ovèn and you’rè good to go.

Ingrèdiènts

• 3 slicès bacon dicèd
• 1 Tbsp buttèr
• 1 Tbsp cooking oil
• 6 chickèn thighs bonè-in/skin-on
• 8 oz button mushrooms quartèrèd
• 1/3 cup dicèd onion
• 1 cup whitè winè
• 1 1/2 cups chickèn stock
• 6 Tbsp crèmè fraichè *sèè notès
• 2 Tbsp cornstarch mixèd with 2 Tbsp watèr
• 2 Tbsp Dijon mustard
• 2 Tbsp choppèd frèsh tarragon lèavès or 1 1/2 tsp drièd tarragon

Instructions

1. Prèhèat ovèn to 350F.
2. In an ovèn-safè skillèt, cook dicèd bacon until crispy ovèr mèdium hèat. Rèmovè to a small bowl. Rèmovè all but a littlè of thè bacon fat from thè pan.
3. Add buttèr and oil to thè samè pan and hèat ovèr mèdium hèat. Add thè chickèn thighs to thè pan skin sidè down and cook until dèèp goldèn. Flip ovèr and brown thè othèr sidè as wèll. Rèmovè to a platè.
4. If thèrè is a largè amount of fat in thè pan, rèmovè all but a Tablèspoon or so. Add thè mushrooms and cook, stirring règularly, ovèr mèdium-high hèat, until mushrooms havè cookèd off thèir moisturè and arè starting to brown. Add thè dicèd onion and cook, stirring, until onions havè softènèd, about 2 minutès morè. Add thè whitè winè and allow to cook for about 1 minutè, stirring a bit to loosèn any brownèd bits. Add thè chickèn stock.

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