Chicken Riesling

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 12 chicken thighs
• 1 tablespoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 4 ounces pancetta or 4 ounces bacon, diced
• 10 ounces pearl onions, peeled or 1 large yellow onion, roughly chopped
• 1 lb button mushroom, stems removed and caps quartered
• 6 endives, ends trimmed and halved lengthwise
• 2 cups riesling wine

Recipe

• 1 rinse the chicken and pat dry with paper towels.
• 2 season with the salt and pepper.
• 3 heat the oil in a dutch oven or large saucepan over medium heat.
• 4 add the pancetta or bacon and fry until crisp.
• 5 transfer to a plate.
• 6 spoon off and discard all but 1 tablespoon of the drippings.
• 7 add some of the chicken to the pot, skin-side down, and brown on both sides.
• 8 transfer to a plate.
• 9 repeat with the remaining chicken.
• 10 add the onions and mushrooms to the pot and cook, stirring occasionally, until the mushrooms release their juices, about 5 minutes.
• 11 add the endives and wine, increase heat to medium-high, and bring to a boil.
• 12 nestle the chicken among the endives.
• 13 cover, reduce heat, and simmer for 40 minutes.
• 14 divide the chicken, endives, and sauce among individual plates and sprinkle with the reserved pancetta or bacon.