Pan-roasted Chicken on Bacon Mushroom Ragout

Pan-roasted Chicken on Bacon Mushroom Ragout
Photo by Rachel Weill


  • 8 ounces shallots, thinly sliced crosswise
  • About 1 ½ tbsp. olive oil, divided
  • ½ ounce dried porcini mushrooms
  • ¾ cup Grenache or other dry red wine
  • 6 boned chicken breast halves (skin on; about 8 oz. each), rinsed and dried
  • 3 ounces thinly sliced bacon or pancetta, cut into thin strips
  • 1 ½ pounds fresh mushrooms (wild, common, or a combination), rinsed and thickly sliced
  • + 4 more ingredients
    • Salt and freshly cracked black pepper
    • 1 cup reduced-sodium chicken broth
    • 1 tablespoon chopped fresh lemon thyme or regular thyme leaves, plus sprigs for garnish
    • 1 tablespoon butter

1. In a small saucepan, bring broth to a boil. Add dried porcini, remove from heat, and let stand until soft, about 15 minutes. Lift porcini from broth, squeezing out any extra liquid, and chop finely. Strain broth. 2. In a large frying pan over medium heat, stir bacon often until fat is rendered...

View full recipe at My Recipes


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