Chicken with Champignons and Bacon Braised in White Wine
Chicken provides complete protein and B vitamins, while champignon mushrooms add depth to the dish. Browning, bacon, and dry white wine create a savory pan sauce scented with thyme. Serve hot from the skillet, spooning the mushroom sauce over the chicken.
Pat the chicken drumsticks and thighs (800 g) thoroughly dry with paper towels, then season with table salt (to taste) and black pepper (to taste). Heat the olive oil (20 g) in a deep skillet or sauté pan and brown the chicken on all sides until golden.
Dice the bacon (150 g) and thinly slice the garlic (15 g). Add the bacon, garlic, and fresh thyme (4 g) to the chicken and fry for another 2–3 minutes, until the bacon begins to render and the aromatics become fragrant.
Pour in the dry white wine (200 g) and reduce it uncovered for 3–5 minutes, allowing some liquid to evaporate. Use small champignon mushrooms (300 g) whole and halve or quarter larger ones; add them to the pan and stir gently for 2 minutes.
Cover the pan, reduce the heat, and simmer for 30–35 minutes: juices near the bone should run clear and the meat should pull away easily. Remove the thyme sprigs and sprinkle with fresh parsley (10 g) before serving.
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