About
This isn't just any chicken bake. This is The Chicken Bake. Definitive article! Succulent, savory chicken thighs braised in a bright and beautiful white wine chicken sauce infused with the beefy flavor of mushrooms and the salty goodness of bacon... it's just a dream of a dinner. Fragrant, flavorful, and elegant, The Chicken Bake will make you rethink what a casserole can do!
Ingredients
- For the bake:
- 8 chicken thighs, bone-in and skin-on
- salt, to taste
- pepper, to taste
- 1 teaspoon sunflower oil
- 8 strips smoked streaky bacon, diced
- 1 large onion, finely diced
- 1/2 teaspoon garlic, minced
- 7 ounces mushrooms, sliced
- 1 teaspoon dried thyme or mixed herbs
- 1/2 cup dry white wine
- 1/2 cup chicken stock, hot
- 4 fresh sage leaves or small sage sprigs
- 2 bay leaves
- 1 cup full-fat crème fraîche or sour cream
- 1 teaspoon xanthan gum, can substitute 2 teaspoons corn flour diluted with a small amount of cold water, optional
- For the optional fried sage:
- 1 tablespoon unsalted butter
- large fresh sage leaves, to taste
Directions
Step 1 -Preheat the oven to 325 degrees F.
Step 2 -Season the chicken with the salt and the pepper.
Step 3 -Heat the oil over high heat in an oven-safe skillet until simmering.
Step 4 -Add the chicken and brown on both sides, about 2-3 minutes per side.
Step 5 -Transfer the chicken to a plate and drain the skillet.
Step 6 -Pan-fry the bacon in the same skillet over medium heat until it starts to render its fat, about 2-3 minutes.
Step 7 -Add the onion and the garlic and cook, stirring, until the onions soften and the bacon starts to become crispy on the edges, about 5 minutes.
Step 8 -Add the mushrooms, the salt, the pepper, and the thyme and cook, stirring, until the mushrooms are browned, about 4-5 minutes.
Step 9 -Stir in the white wine, the chicken stock, 4 of the fresh sage leaves, and the bay leaves.
Step 10 -Add the chicken thighs back into the skillet.
Step 11 -Bring the mixture to a low simmer.
Step 12 -Cover and bake for 20 minutes.
Step 13 -Remove the lid and bake until the chicken reaches 165 degrees F internally, about 10 minutes.
Step 14 -Stir in the crème fraîche.
Step 15 -If the sauce needs thickening, sprinkle with the xanthan gum and simmer for 1 minute.
Step 16 -Heat the butter in a pan until it is melted.
Step 17 -Pan-fry the remaining sage leaves until crispy, about 2 minutes.
Step 18 -Drain the sage leaves on paper towels.
Step 19 -Remove and discard the bay leaves from the bake.
Step 20 -Taste for seasoning and adjust with more of the salt and the pepper as needed.
Step 21 -Top with the crispy sage leaves and serve.
