The mushroom-bacon-and-asparagus gravy is the real star of this show. In this rendition, it’s served over chicken thighs, cooked golden brown. But you could just as easily enjoy it over mashed potatoes or pasta.
Bonus tip: Heat the leftovers to enjoy on toast or inside an omelet.
Four to six chicken thighs with the fat trimmed
3 slices bacon, chopped
1 quarter of a red onion, chopped
3 large cloves of garlic, chopped fine
2 Portobello mushrooms, halved and sliced thin.
1 bunch of asparagus, cleaned and chopped into inch-long pieces.
½ ounce dried Porcini mushrooms
1 cup chicken or vegetable broth
1 Tbsp flour
1 cup white wine
3 sprigs fresh rosemary, removed from stems and chopped
½ tsp dried marjoram
¼ tsp cayenne pepper
Olive oil or peanut oil
In a cast iron pan, heat 1 tablespoon oil over medium heat. When the oil just begins to smoke, add the chicken to the pan. Cook for five minutes. Turn and cook for five minutes on the other side. Remove from heat and let rest.
Add the dried porcinis to the hot liquid and set aside.
Add the bacon, onion, and garlic. Cook until the bacon begins to crisp around the edges, around three to five minutes.
Cook, stirring often, for 5 minutes. Season with salt and pepper, rosemary, marjoram, and cayenne.
Stir constantly for 1 minute. Then add the wine. Continue stirring while the liquid reduces, about 2 minutes. Add the porcinis and broth.
Continue stirring for another 2 minutes. Turn the heat down to a simmer and continue cooking and stirring until the mixture thickens.
Arrange on a plate and top with the mushrooms and asparagus.
Makes 4 to 6 servings
Nutrition per 1 serving – 1 chicken thigh plus 1 cup mushroom sauce
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