500g extra thick bacon, cut into 1 cm pieces
250g medium mushrooms, sliced
1kg chicken thighs (6 large thighs)
6 cloves garlic
6 white pearl onions
1⁄4 cup Dijon mustard
3 tbs tomato paste
2 tsp dried thyme
2 tsp dried sage(or 1 Tbsp Herbs de Provence)
1 bottle Survivor Sauvignon Blanc wine
1 litre chicken broth
salt and pepper, to taste
1⁄4 cup coarsely chopped parsley (to garnish)
In a heavy-bottomed large pot, place the chicken, garlic, onions, mustard, tomato paste, herbs, wine and chicken broth. Bring to a boil over high heat.
Reduce the heat to moderate and simmer about 1 hour, or until chicken is very tender and the mixture is saucy.
While the chicken is simmering prepare the bacon and mushrooms. In a large sauté pan, cook the bacon until crisp. Remove with a slotted spoon and set aside on paper towel till needed. Discard all but 1 1/4 tbls of the bacon fat.
Cook the mushrooms in the bacon fat over high heat until golden brown. Remove from the pan and add to the reserved bacon.
When the chicken is tender, add the reserved bacon and mushrooms and cook 15 minutes.
Season with salt and pepper and garnish with parsley.
Cooking time: 30 minutes
Pairs well with Survivor Sauvignon Blanc.