Ingredients
Equipment
Method
Cooking Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, melt the unsalted butter with olive oil over medium heat. Add minced garlic and diced pancetta. Sauté for 2–3 minutes until fragrant and golden brown.
- Add sliced onions and mushrooms to the skillet and cook for 5–7 minutes until onions are caramelized and mushrooms soften.
- Place chicken thighs in the skillet and pour in dry Riesling wine. Bring to a gentle boil, then reduce heat to a simmer for 20 minutes until chicken is cooking through.
- Pour in heavy cream and stir to combine. Allow to simmer for an additional 5 minutes.
- Transfer to a baking dish and bake uncovered for 15 minutes until chicken is golden brown and the sauce is bubbling.
- Season with salt and pepper, garnish with fresh parsley, and serve hot.
Nutrition
Notes
This dish can be prepared ahead of time and baked just before serving for stress-free entertaining.
