(click on pic to enlarge)

This recipe is another fast, easy, very tasty dish. It has similar elements to Mediterranean Chicken, but in a French way. As you can see by now, I am a fan of gravy and sauce. In this dish instead of olives we add mushrooms, instead of a bouquet garni of Italian herbs we add fresh oregano leaves and a bay leaf; instead of a shallot we use pearl onions. These simple adjustments create a completely different and unique taste.

Serving 2

• 3 – 6″ strips bacon, soaked in hot water 10 minutes, sliced into lardoons of bacon
• 8 pearl onions, whole
• ½ cup mushrooms, trimmed and cubed
• 1 garlic clove, sliced
• 2 chicken thighs
• 1 cup white wine
• ½ cup water just to cover the food
• 2 TBSP olive oil
• 5 sprigs of oregano, leaves only
• 1 bay leaf
• 1 TBSP corn starch
• 1 tsp chicken bouillon
• Salt and pepper
• Cooked rice for two

Salt and pepper chicken and in a 2 ½ quart sauce pan brown chicken in olive oil, then remove. Add the bacon and pearl onions and sauté 8 minutes on medium heat, then garlic.

Add wine and bouillon, bay leaf and oregano. Return the chicken and add water just enough to cover the food and bring to a slight boil then reduce heat to simmer. Add the mushrooms and corn starch. Salt and pepper, cover and cook 30 to 35 minutes.

BTW, the doggies love everything daddy cooks.  They’re all, “Yo daddy, may we can have some extra bacon you are not using?  We love BACON!!!”

Serve over rice.