Braised Chicken Thighs in Sherry, Mushroom and Applewood Smoked Bacon Gravy
- 8-10 chicken thighs
- 1 small 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 tablespoon Stonewall Kitchen Roasted Garlic and Onion Jam
- 1 tablespoon tomato paste
- 1 tablespoon fresh thyme
- Salt and pepper
- 3 tablespoons Stonewall Kitchen Extra Virgin Olive Oil
- 3 tablespoons butter
- 3 tablespoons flour
- In a heavy skillet heat olive oil. Place chicken thighs, skin side down, and sear until skin is golden and remove chicken from pan.
- Add bacon to pan and sauté until crisp. Remove bacon from pan and drain on paper towels.
- Keep bacon drippings in pan and add onions, carrots, garlic and mushrooms. Sauté for about 5 minutes.
- Add thyme, jam, tomato paste, salt and pepper. Sauté 2 minutes longer. Deglaze with sherry.
- Let wine reduce, then add chicken stock and bring to a boil. Let flavors marry and make a roux with the butter and flour.
- Add bacon to sauce then thicken it with roux.
- Pour into oven proof baking dish and bake until top is golden brown, 30 minutes at 350 degrees.
To prepare roux:
- Melt butter, add flour and cook over medium heat stirring constantly until lightly browned and mixture smells like toasted nuts.