Braised Chicken Thighs in Sherry, Mushroom and Applewood Smoked Bacon Gravy

ingredients

• 8-10 chicken thighs
• 1 sm. package Applewood smoked bacon, cubed
• 1 onion, small dice
• 1 carrot, peeled and small dice
• 2 cloves garlic, minced
• 2 cups button mushrooms, kept whole
• 2 dozen pearl onions
• 2 cups chicken stock
• 1 cup dry sherry
• 1 Tbsp Stonewall Kitchen Roasted Garlic and Onion Jam
• 1 Tbsp tomato paste
• 1 Tbsp fresh thyme
• Salt and pepper
• 3 Tbsp Stonewall Kitchen Extra Virgin Olive Oil

For Roux:

• 3 Tbsp butter
• 3 Tbsp flour

directions

1. In a heavy skillet heat olive oil. Place chicken thighs, skin side down, and sear until skin is golden and remove chicken from pan.
2. Add bacon to pan and sauté until crisp. Remove bacon from pan and drain on paper towels.
3. Keep bacon drippings in pan and add onions, carrots, garlic and mushrooms. Sauté for about 5 minutes.
4. Add thyme, jam, tomato paste, salt and pepper. Sauté 2 minutes longer. Deglaze with sherry.
5. Let wine reduce, then add chicken stock and bring to a boil. Let flavors marry and make a roux with the butter and flour.
6. Add bacon to sauce then thicken it with roux.
7. Pour into oven proof baking dish and bake until top is golden brown, 30 minutes at 350 degrees.

To prepare roux:

1. Melt butter, add flour and cook over medium heat stirring constantly until lightly browned and mixture smells like toasted nuts.

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