Succulent chicken with mushrooms, basked in Vignoles and a splash of cream. That sounds like the perfect dish for your next dinner!

Servings: 6

Cook Time: 55 minutes

Ingredients

• 1 tbsp olive oil
• 4-5 strips of bacon/pancetta, chopped
• 8 chicken pieces on the bone, legs
• 1 yellow onion, finely chopped
• 4 tbsp minced garlic
• 2 cups mushrooms, halved
• 2/3 of a bottle of dry Missouri Vignoles
• 1 cup heavy whipping cream
• Salt & pepper to taste
• Handful flat leaf chopped parsley

Instructions 

• Cook bacon or pancetta in a tablespoon of olive oil. Skip oil if bacon is too fatty. Remove the bacon to a paper towel-lined plate.
• Salt and pepper the chicken pieces and brown them in bacon fat over medium-high heat. Remove to a paper towel-lined plate.
• Cook chopped onion over low heat for 5-7 minutes, add garlic when the onion is tender and translucent and cook for an additional minute. Add cooked onion and garlic to the same plate as chicken and bacon.
• Place mushrooms into the pan and brown them for 3-5 minutes over medium-high heat. Return chicken, onion, garlic and bacon to the pan, pour Vignoles over the dish, bring to a boil, then lower the heat to low and simmer for 40 minutes.
• Add cream and simmer for 10 minutes longer. Sprinkle with chopped parsley before serving.

This recipe is sure to be delicious and impress your guests. Share it and your own wine recipes with us using #mowine!