Zesty Riesling Chicken with Pancetta
This Zesty Riesling Chicken recipe combines succulent chicken thighs seared with crispy pancetta and earthy sliced mushrooms in a fragrant wine sauce. Infused with fresh herbs and a splash of Riesling, this dish promises a symphony of flavors that will captivate your palate. Perfect for a cozy dinner or impressing guests, it's a quick yet refined meal that pairs wonderfully with rice or crusty bread.
ingredients
- 4 chicken thighs, bone-in, skin-on
- 4 oz pancetta, diced
- 8 oz sliced mushrooms (cremini or button)
- 1 cup Riesling white wine
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, chopped
- Salt and pepper to taste
- 1 tbsp butter (optional for richness)
steps
- 1.
In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until crisp, about 5 minutes. Remove and set aside, leaving the drippings in the pan.
- 2.
Season the chicken thighs with salt and pepper. In the same skillet, sear the thighs skin-side down until golden, about 6-7 minutes. Flip and cook for another 5 minutes. Remove and set aside.
- 3.
In the same skillet, add onions and garlic, sauté until softened, approximately 3 minutes. Add mushrooms, cooking until they release their moisture and are golden, around 5 minutes.
- 4.
Pour in the Riesling, scraping up any browned bits. Bring to a simmer and reduce by half. Add thyme and rosemary.
- 5.
Return the chicken and pancetta to the skillet. Cover and simmer for about 15 minutes until the chicken reaches an internal temperature of 165°F.
- 6.
If desired, stir in the butter for additional creaminess before serving.
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