Net Carbs 5 / Calories 556
Serves 4
3 Tbsp olive oil
4 slices (3 oz total) bacon, chopped
4 (4 oz) bone-in, skinless chicken thighs
sea salt and freshly ground pepper
1½ cups (6 oz) sliced cremini mushrooms
2 Tbsp chopped shallots
1½ tsp garlic powder
3/4 tsp dried herbes de Provence
1/2 cup (4 oz) dry red wine
3/4 cup (6 oz) chicken broth
2 tsp tomato paste
2 Tbsp butter
1/3 cup sour
cream
2 Tbsp finely
chopped fresh flat-leaf parsley
Line a plate with a paper
towel. In a medium Dutch oven or heavy pot with a lid, heat the olive oil over
medium-high heat. Add the bacon and cook, stirring occasionally, until crispy,
about 7 minutes. Use a slotted spoon to remove the bacon and drain it on the
paper towel-lined plate, set aside. Reduce the heat to medium.
Season the chicken all
over with 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken to the pot
and cook, until golden on each side, about 3 minutes per side. Remove the
chicken to a plate. Reduce heat to medium and stir in the mushrooms, shallots,
garlic powder, and herbes de Provence and cook until the mushrooms are tender
and the shallots are golden, about 4 minutes. Add the red wine, then bring it
to a boil over medium-high heat, scraping any bits from the bottom of the pot.
Continue stirring occasionally and cooking at a low boil to reduce the liquid
by half, 5 to 6 minutes. Add the chicken broth and bring to a boil over high
heat. Return the chicken and any collected juices back to the pot. Cover,
reduce the heat and simmer until chicken is cooked through and very tender,
about 25 minutes.
