Happy Valentine’s Day! This recipe is sure to delight – so get ready to fill the heart and stomach of your special someone this weekend. Enjoy!
8 ounces of sliced bacon, sliced crosswise into 1-inch pieces
3 medium onions, peeled and roughly chopped
10 chicken thighs, with skin and bone
8 ounces of button mushrooms, halved
2 or 3 garlic cloves, peeled and minced
¼ cup chopped Italian parsley
3 tablespoons of chopped tarragon
1 bottle of dry or off-dry Riesling wine (750 ml)
Step 1) Place large flameproof casserole or other heavy-bottomed pan over medium heat. Add bacon and cook until most of the fat has been rendered. Add onions and sauté until softened, about 10 minutes. Using a slotted spoon, transfer mixture to plate, leaving behind as much liquid fat as possible.
Step 2) Place pan over medium-high heat. Working in batches (do not overcrowd pan),you should brown chicken pieces on both sides, transferring them to a plate after they are browned.
Get this delicious recipe in its entirety here.
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