Ingredients

12 chicken thighs
2 tbsp extra virgin olive oil, plus more if pan seems dry
5 slices bacon, diced
6 endives, ends trimmed and halved lengthwise
10 oz pearl onions, peeled, or 1 large red onion, roughly chopped
1 lb button mushrooms, stems removed and caps quartered (I often use a variety of mushrooms instead of just button)
2 cloves garlic, diced
1 tbsp freshly ground sea salt
1/2 tsp freshly ground black pepper
2 cups Latah Creek Riesling

Directions

Heat oven to 350 degrees. Rinse the chicken and remove the skin. Pat dry with paper towels and season chicken with salt and pepper.

Heat olive oil in a Dutch oven or large saucepan over medium heat. Add the bacon and fry until crisp. Transfer to a plate.

Add the chicken to the pot and brown on both sides. Transfer to a plate. If all of the chicken does not fit in at one time, do in two batches.

Add halved endives to the pot and brown on both sides. Transfer to a plate.

Add onions to the pot and brown for approximately 5 minutes stirring occasionally. Add mushrooms to onion mixture and sauté until onions and mushrooms are golden. Add garlic to onion and mushroom mixture and sauté for 3 minutes. Add salt and pepper and mix well.

Add browned endives, crisp bacon and wine to pot and bring to a boil. Nestle the chicken among the endives. Cover and transfer pot to oven for 40 minutes.

Divide the chicken, endives, and sauce among individual plates. Serve immediately. Serves 6–8.

Ellena’s Notes

I often make this a day ahead and refrigerate overnight to allow the flavors to blend. I then reheat the chicken and serve it over cooked wide egg noodles. It is perfect to serve for a dinner party because all of the work is done a day ahead. Enjoy!

This is very refreshing with our Riesling, but also try our Pinot Gris or Malbec.
Eat Simple, Eat Well, Ellena