- 6-8 chicken thighs (I use boneless, skinless)
- 4-6 carrots
- 2 parsnips
- 1 onion (today I used yellow, but any onion works)
- 6 strips thick cut bacon
- 3 cloves garlic
- 1 bunch thyme
- 1 cup chicken stock/broth
- 1 1/2 cup white wine (today I used a pinot grigio)
- salt and pepper to taste
Chop the bacon and cook until crisp. Remove bacon and set aside. Season chicken thighs with salt and pepper, fry in bacon fat for 3 minutes each side. You don’t need to cook it through, just slightly browned. Remove the chicken and set on a plate.
Peel and slice parsnips, carrots, onion, and garlic. Tie the thyme into a bunch with baker’s twine.
Toss the carrots, parsnip, and onion in the remaining bacon fat for 5 minutes. Add the garlic and cook for two more minutes. Pour 1/2 a cup of white wine into the pot to deglaze. Cook for 2-3 minutes.
Place chicken thighs and any juices that have accumulated on the plate back in the pot, on top of the veggies. Sprinkle in the bacon. Add chicken stock/broth and remaining white wine.
Bring to a low boil, toss in the bunch of thyme, and cover. Place in a 350 degree oven for an hour and a half.
Serve over buttery mashed potatoes.
Mushrooms are a wonderful addition as well. If you add them, toss them in during the last 20 minutes of cooking and leave the lid off.
Wine Pairing Suggestion
Kris Pinot Grigio