Braised Chicken Thighs with White Wine, Cipolline Onions and Mushrooms

Sunday. Dinner. That is all. It’s perfect. Do I overuse the word perfect? Probably. Am I too excited for food? Probably. But folks, this is an unbelievable recipe. It’s actually the first time I’ve ever made it, an original Fine Cooking work of genius, and it most certainly will not be the last. This chicken is melt-in-your-mouth tender with a rich, savory sauce that makes this recipe delectable. Cipollini onions + aromatics from the thyme + everything else amazing = perfection. This, friends, is winter goodness at its finest. I won’t keep you waiting any longer (even though it would be totally worth the wait) because it’s just that delicious.

• 10 small cipolline onions
• 4 bone-in, skin-on medium chicken thighs (1-1/2 to 1-3/4 lb.)
• Kosher salt and freshly ground black pepper
• 2 Tbs. vegetable oil
• 6 oz. sliced baby bella mushrooms
• 3 oz. bacon (3 strips), cut crosswise into 1/4-inch strips
• 1 medium carrot, peeled and sliced in 1/4-inch rounds
• 1 cup dry white wine
• 3 large thyme sprigs
• 1 cup homemade or low-salt canned chicken broth
• 2 tsp. fresh thyme leaves

I hope you’re as excited as I am. Okay, enough. Let’s preheat the oven to 350 degrees. Then, you know what’s next: bacon duty. Ah yes, the responsibility of making beautifully crisp bacon. Yep, heat your saute pan over high heat and crisp those bad boys up.

Once cooled, tear the bacon in small pieces. Next, we’re going to blanch the cipollini onions. This will allow them to soften prior to browning with the other vegetables. So, fill a large sauce pan with water and bring to a boil. Once boiling, gently drop the onions in the sauce pan and cook for one minute.

Remove from heat and submerge these little guys in very cold water to prevent further cooking. Next, peel the onions (leaving them whole) and slice the carrots and mushrooms.

Then, very generously season the beautiful bone-in chicken thighs with salt and pepper. Heat the oil in a very large saute pan, 14 inches in diameter preferably. Once hot, I mean hot, add the chicken thighs skin down and let cook undisturbed for about 5 minutes or until golden brown.

Then, turn the chicken and allow the underside of the thighs to brown for 3 to 5 minutes. Remove the chicken from the heat and set aside. Next, add the bacon pieces, onion, carrot and mushrooms to the panto brown, roughly 8-10 minutes.

Deglaze the pan the white wine, add the thyme sprigs and bring to a boil.

Let boil for five minutes until reduced by about half. Then, add the chicken broth and and bring to a boil once again. Carefully place the chicken thighs back in the pan, nestling them between the vegetables and cover. Place in the oven and let braise for 45-50 minutes.

Remove the pan from the oven. If you’re satisfied, then move forth and serve; however, I enjoy a little bit of a thicker sauce. Therefore, I created a handy-dandy cornstarch slurry and thickened those beautiful juices. Plate and voila, enjoy!

What would this beautiful dish be without a wine pairing? Some may say naked, others incomplete. Regardless, this delectable goodness deserves a glass of wine. We’re choosing a grape varietal out of Rueda, Spain: Verdejo. This specific one – the Naia Verdejo – is a weightier white with honeysuckle and citrus undertones. Perfect for this hearty, winter dinner.

Cheers!