Chicken And Mushroom Ragout

1. 1

   In shallow dish, combine flour, one teaspoon salt, black pepper and garlic powder. Dredge chicken thighs in flour mixture and set aside.

2. 2

   In large Dutch oven over medium high heat, saute bacon pieces, stirring, for about 3 minutes. Add onions and shallots and continue cooking, stirring occasionally, until onions are transparent, about 3 minutes. Add mushrooms and cook until they begin to brown, about 5 minutes. Add one quarter cup wine and stir, scraping the bottom of pot to deglaze. Remove mushroom mixture from pot to a plate a set aside.

3. 3

   Heat Dutch oven to high and add butter to melt. Add chicken to pot; reduce heat to medium high. Cook chicken on one side for 4 minutes; turn and cook for additional 3 minutes. Remove chicken from pot and set aside.

4. 4

   Add remaining one quarter cup wine to pot; scrape bottom to deglaze. Add rice, chicken broth, reserved bacon and mushroom mixture, parsley, thyme, rosemary, remaining salt and white pepper. Stir well to combine.

5. 5

   Place chicken thighs on top of rice mixture. Turn heat to high, cover with lid and cook until moisture is absorbed, about 10 minutes.

No additional tips available.