Let this mixture come to a boil then put on simmer. (if you noticed my pot change, I realized halfway thru I didn't have a top big enough for my other pot so I had to switch. But I swear it's a one-pot recipe ya'll!
Anyway, add the chicken back in and endive all nestled in the pot like a sweet little family, put the top on, and let braise for 25 minutes.
Omg...I just remembered, so I had a good bit of my onion, endive, mushroom mixture leftover so I saved that and used it the next morning to mix into freshly scrambled eggs, topped with goat cheese, and parsley!! YEESSSS!!!!! Not only was it amazing but I love being able to use my leftovers because let's be real, I have intentions of eating leftovers again but the next thing I know it has mold on it. So, there ya go, good use for leftovers!
- `1 tablespoon olive oil
- 1/4 c bacon, cooked and diced
- 4 skinless boneless chicken thighs (this is what the recipe called for but I actually used bone-in)
- 1 cup flour
- 3 teaspoon kosher salt, divided
- 2 teaspoons Old Bay seasoning
- 2 teaspoons black pepper, divided
- 2 handfuls curly endives, ends trimmed
- 1 tablespoon fresh thyme, chopped
- 1/2 small yellow onion, diced
- 1 package gourment blend mushrooms, rinsed
- 1 cups Chardonnay wine
- 1 lemons, juiced
- 1 dash Tabasco
- 2 tbsp flat leaf parsley, minced
- 1 lemon, quartered for garnish
1. Heat oil in a large sauce pan. Add diced bacon and fry until crispy, about 3 to 5 minutes. Transfer crispy bacon to a plate with a paper towel to drain oil. Drain off and reserve all oil and drippings from the bacon.
2. Pat chicken dry. Mix the flour, 1 teaspoon salt, Old Bay and 1 teaspoon black pepper in a shallow casserole dish. Coat each piece of chicken in dredge on both sides. Reheat pan to medium high with about 1 to 2 tablespoons of bacon drippings (if there is not enough drippings use more olive oil). Add enough pieces of chicken to pot to not overcrowd the pan. Cook about 2½ minutes each side or until chicken is browned and crispy. Repeat procedure until all chicken is done. Once chicken is done, clean bottom of pan with bottom of spatula with all chicken pieces.
3. In the same pot you were cooking in on medium high heat, add endives, fresh chopped thyme and a touch of bacon drippings and cook until browned, about 1 to 2 minutes. Remove endives and thyme and set aside on plate. Add onions, mushrooms, 2 teaspoons salt and 1 teaspoon black pepper to pot and cook stirring occasionally, until the mushrooms release their juices, about 5 to 7 minutes. Add wine, fresh lemon juice and a dash of Tabasco, then increase heat to medium high, and bring to boil.
4. Nestle chicken into the pot and scatter with endives and thyme. Cover pot, reduce heat to simmer and cook about 20 to 25 minutes. Adjust seasoning if needed. Divide chicken and sauce among individual plate, sprinkle with reserved bacon, and minced parsley. Serve with fresh lemon wedges and a garden salad.