Recipe: VICKI RAVLICH-HORAN | Images: BRYDIE THOMPSON

My go-to midweek meal is invariably pasta, and bacon and mushroom is a favourite. With a little more planning, plus some chicken, you have a meal worthy presenting to guests. I have used bone-in chicken thigh as it is inexpensive but also because cooking the chicken on the bone makes it less likely to dry out.

25g butter
1 onion, diced
4–6 rashers of bacon, diced
1–2 garlic cloves, crushed
1–2 tbsp olive oil
¼ cup flour
salt & pepper
6–8 chicken thighs
¼ cup white wine
½ cup chicken stock
½ cup mascarpone

In a large pan melt the butter, add the onions, bacon and garlic and sauté until the onions are soft and translucent.

Remove the cooked onion and bacon from the pan. Season the flour with salt and pepper and dust the chicken thigh all over. Heat the olive oil in the pan and place the chicken in skin side down. Brown the chicken for about 5 minutes on each side. Add the white wine and continue to cook until this is nearly evaporated.

Return the bacon and onion to the pan along with the stock and mascarpone. Cover and simmer gently for 10–15 minutes or until the chicken is cooked through.

Serve with cooked pasta and garnish with chopped parsley.

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