• 8 oz bacon - sliced into 1“ pieces
• 3 med onions - roughly chopped
• 10 chicken thighs - with skin and bones
• ground pepper
• salt
• 8 oz button mushrooms - cut in half
• 3 garlic cloves - minced
• 4 Tbsp Italian parsley - chopped (divided 3 Tbsp + 1 Tbsp)
• 3 Tbsp tarragon - chopped (divided 2 Tbsp + 1 Tbsp)
• 750 ml dry or 0ff-dry Riesling

1. Cook bacon in dutch oven over med. heat until fat has been rendered and bacon in crispy. Add onions and saute until softened, about 10 min. Using slotted spoon transfer mixture to bowl, leaving behind as much fat as possible.
2. Working in batches brown chicken pieces. Brown, salt and pepper both sides. Transfer to bowl when done.
3. Add mushrooms, garlic, 3 Tbsp parsley, and 2 Tbsp tarragon to empty dutch oven. Saute until mushrooms are coated in fat, about 1 min. Return chicken pieces, onions and bacon to pan. Add wine, raise heat to bring to a boil. Partially cover, turn heat to low and simmer for 1 hour.
4. Spoon liquid into fat separator, add defatted liquid back to pot, sprinkle with remaining parsley and tarragon. Can also cool and refrigerate overnight. The next day remove any chilled fat on surface with paper towels. Reheat gently, sprinkle with parsley and tarragon, and serve.
5. Can serve in bowl over rice to utilize liquid or as independent meat course.

Servings: 4-6      Total cook time: 1hr 15min
Source: NYT cooking app