4 strips bacon, diced
5 bone in, skin on chicken thighs Salt and pepper
1 shallot, diced
8 ounces white mushrooms, stemmed and quartered
1 red bell pepper, diced
4 cloves garlic, minced
1 tablespoon tomato paste
1 cup white wine
1 cup chicken broth
1 can diced tomatoes
1 tablespoon Italian seasoning
1 inch piece of parmesan cheese rind
Heat the oven to 325. In a large dutch oven, cook the bacon until crisp. Remove with a slotted spoon. Salt and pepper the chicken thighs and sear skin side down 4 to 5 minutes until well browned. Flip and brown the second side. Remove to a plate.
Add the shallot, mushrooms, bell pepper, and 1/2 teaspoon salt and pepper to the pot. Saute until golden brown and softened. Add the garlic and tomato paste and cook 1 minute. Add the wine and simmer, scraping the pan to pull up any stuck on bits. Add the chicken broth, diced tomatoes, Italian seasoning and the parmesan rind and bring to a simmer.
Turn off the heat and stir the bacon in. Nestle in the chicken thighs skin side up. Cover and place in the oven. Bake 2 hours.
Remove the chicken thighs. Discard the parmesan rind (unless it melted in and disappeared which happens sometimes). Peel off and discard the chicken skin. Shred the meat off the bones and discard the bones. Add the meat back to the pot and stir it all together. Serve over polenta.
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