Hello everyone! Please spend a snowy day with me as I clean and polish silver, clip forsythia branches for indoor bloom, and cook a fabulous French-inspired dinner. I think you will enjoy this relaxing episode!
*Wright's Silver Cream https://amzn.to/3XHNSoT
*Bluettes https://amzn.to/3Diyx6g
*LeCreuset Dutch Oven https://amzn.to/3j6Q3n0
*Amazon affiliate links. I only recommend products that I use and love.
Chicken Sauvignon Blanc
Ingredients for 6 servings
1 tablespoon olive oil
6 slices (150g) bacon, sliced crosswise into thin lardons
1 leek, sliced
8-10 skinless, boneless chicken thighs
12 oz (340g) mushrooms, sliced
10 sprigs of thyme, bundled together with kitchen string
1 (750ml) bottle of good-quality Sauvignon Blanc wine
1/2 teaspoon salt (or to taste)
Grinds of black pepper
The juice of 1 lemon
Warm the olive oil in a Dutch oven set over medium heat. Add the bacon lardons, and cook until the bacon has rendered some of its fat -- 1 or 2 minutes. Add the leek, and sauté for about 4 minutes. Add the chicken thighs, mushrooms, thyme, wine, and seasonings. Bring to a boil, and then reduce the heat to a simmer. Cover and simmer until the chicken is cooked -- about 45 minutes. Remove the bundle of thyme. Add the lemon juice and serve!
Kevin Lee Jacobs
Box 742
Valatie, NY 12184