This isn’t just any chicken bake. This is The Chicken Bake. Definitive article! Succulent, savory chicken thighs braised in a bright and beautiful white wine chicken sauce infused with the beefy flavor of mushrooms and the salty goodness of bacon… it’s just a dream of a dinner. Fragrant, flavorful, and elegant, The Chicken Bake will make you rethink what a casserole can do!

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Ingredients

For the bake:

  • 8 chicken thighs, bone-in and skin-on
  • salt, to taste
  • pepper, to taste
  • 1 teaspoon sunflower oil
  • 8 strips smoked streaky bacon, diced
  • 1 large onion, finely diced
  • 1/2 teaspoon garlic, minced
  • 7 ounces mushrooms, sliced
  • 1 teaspoon dried thyme or mixed herbs
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock, hot
  • 4 fresh sage leaves or small sage sprigs
  • 2 bay leaves
  • 1 cup full-fat crème fraîche or sour cream
  • 1 teaspoon xanthan gum, can substitute 2 teaspoons corn flour diluted with a small amount of cold water, optional

For the optional fried sage:

  • 1 tablespoon unsalted butter
  • large fresh sage leaves, to taste
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Directions

Step 1 –Preheat the oven to 325 degrees F.

Step 2 –Season the chicken with the salt and the pepper.

Step 3 –Heat the oil over high heat in an oven-safe skillet until simmering.

Step 4 –Add the chicken and brown on both sides, about 2-3 minutes per side.

Step 5 –Transfer the chicken to a plate and drain the skillet.

Step 6 –Pan-fry the bacon in the same skillet over medium heat until it starts to render its fat, about 2-3 minutes.

Step 7 –Add the onion and the garlic and cook, stirring, until the onions soften and the bacon starts to become crispy on the edges, about 5 minutes.

Also Read:  Magical Ranch Chicken

Step 8 –Add the mushrooms, the salt, the pepper, and the thyme and cook, stirring, until the mushrooms are browned, about 4-5 minutes.

Step 9 –Stir in the white wine, the chicken stock, 4 of the fresh sage leaves, and the bay leaves.

Step 10 –Add the chicken thighs back into the skillet.

Step 11 –Bring the mixture to a low simmer.

Step 12 –Cover and bake for 20 minutes.

Step 13 –Remove the lid and bake until the chicken reaches 165 degrees F internally, about 10 minutes.

Step 14 –Stir in the crème fraîche.

Step 15 –If the sauce needs thickening, sprinkle with the xanthan gum and simmer for 1 minute.

Step 16 –Heat the butter in a pan until it is melted.

Step 17 –Pan-fry the remaining sage leaves until crispy, about 2 minutes.

Step 18 –Drain the sage leaves on paper towels.

Step 19 –Remove and discard the bay leaves from the bake.

Step 20 –Taste for seasoning and adjust with more of the salt and the pepper as needed.

Step 21 –Top with the crispy sage leaves and serve.