8 chicken thighs 2 tbsp butter 1 tbsp extra virgin olive oil 2 onions, finely chopped 5 oz pancetta, sliced thin 4 garlic cloves, minced 8 oz baby bella mushrooms, sliced 2 cups Riesling 1 cup heavy cream 1/4 cup thyme 1 tbsp crushed dried rosemary Salt and white pepper to taste
Melt the butter and oil together in a Dutch oven set over medium-high heat.Season both sides of the chicken thighs with salt, white pepper, and rosemary, then brown in the pan. Remove from the pan once the skin is golden brown.(Note: don’t worry about it not being cooked through—the chicken will be returned to the pan later on.)
Place the onions and pancetta in the Dutch oven and cook until the onions are soft and translucent, about 5 minutes.Then add the garlic and saute for another 30 seconds before removing the mixture from the pan with a slotted spoon.
Saute the mushrooms for 5 minutes or until they begin to soften, then return the chicken, onions, and pancetta to the Dutch oven.Add the wine and allow to come to a boil, then turn down the heat, cover, and allow to simmer for 15 minutes.
Check the chicken to ensure it’s cooked through, then turn the heat up to medium and add the cream. Cook for 5 minutes, then add the thyme and season with salt and white pepper to taste.