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

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

For Roux:

  • 3 tablespoons butter
  • 3 tablespoons flour


  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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Roasted Garlic Onion Jam
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Extra Virgin Olive Oil
Extra Virgin Olive Oil Item: 551011 $9.95 Sale $5.98