This one-pot chicken, mushroom, and bacon recipe is the epitome of simplicity and comfort, making it the perfect midweek dinner. With just a handful of ingredients and minimal preparation, this dish comes together effortlessly in a single pot, saving you time on both cooking and washing up. Bacon is especially good at infusing a meal with rich, savoury flavour quickly, complementing the tender chicken and earthy mushrooms perfectly. Finished with a dollop of sour cream for extra creaminess, this meal is ideal for busy weeknights and cosy family dinners.
Serves 2-3
Ingredients
150g bacon, cut into pieces
300g chicken thighs
1 brown onion, finely chopped
2 garlic cloves, finely chopped
250g brown mushrooms, sliced thickly
¼ cup white wine
100ml chicken stock
1 tbsp sage, roughly chopped
1 tbsp sour cream
Method
- Heat a large pot over medium heat. Once hot, add the bacon and fry until golden. Set aside.
- Season the chicken thighs with salt and pepper. In the same pot, cook the chicken for 3 minutes on each side or until nicely golden. Set aside.
- Reduce the heat to low, and add the onion and garlic to the pot. If the pot looks a bit dry, drizzle in some olive oil. Sauté for 5 minutes until the onion is translucent.
- Add the mushrooms and cook for another 5 minutes.
- Deglaze the pot with white wine, allowing it to fry off for about a minute.
- Pour in the chicken stock, then add the cooked bacon and sage. Stir well.
- Return the chicken to the pot. Bring the mixture to a boil, then cover with a lid and reduce the heat to low.
- Cook for 20 minutes. If there is too much liquid, continue cooking uncovered until the desired consistency is reached.
- Stir in the sour cream just before serving.
