- 3 Tbsp olive oil
- 4 slices bacon, chopped
- 4 (4 oz each) bone-in, skinless chicken thighs
- 1 tsp sea salt
- 1/2 tsp freshly ground pepper
- 1½ cups sliced cremini mushrooms
- 2 Tbsp chopped shallots
- 1½ tsp garlic powder
- 3/4 tsp dried herbes de Provence
- 1/2 cup dry red wine
- 3/4 cup 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 the salt and 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.
- Remove the chicken with a slotted spoon to a plate. Add the tomato paste to the pot and bring the cooking liquid to a boil over medium-high heat. Cook, stirring often until the sauce is reduced by one third, about 6 minutes.
- Remove the pot from the heat and stir in the butter, sour cream, and reserved bacon. Return the chicken to the pot and cook until the chicken is hot, about 2 minutes. Garnish with the chopped parsley and serve.
Fab! Love this recipe so much ❤️ thank you so much.
You are most welcome!
Didn’t look like the pic but still delicious! The test is always “But would you serve it to guess at a dinner party?” The response was a resounding “YES!”
This was delicious. Will make it again and again. Thank you.
I made this for my non-Keto family and it was a hit for everyone (in fact they asked if I can add this to the regular meal rotation). I had to sub the herbs for what I had on hand and used cream as I was out of sour cream but we had no leftovers of this one! It was so good!
So glad you and your family enjoyed this recipe. It’s a great fall/winter dish.
I happen to prefer chicken breasts over thighs. Would they work in this recipe?
Yes, chicken breasts will work as well, although cooking time will vary. Chicken breasts will take less time to cook because they have a lower fat content and density.
I would suggest to replace red wine by white wine (preferably Elzas Riesling)
Though I admit I do not know if that change would make it all less Keto
This was fabulous. I used red wine vinegar and chicken breasts because that’s what I had. So rich and tasty.
Oh yay! We’re so happy you enjoyed it, Emily!
Delicious! I used 6 chicken thighs and kept the rest of the measurements, and had plenty of sauce.
First recipe in my christmas present (Dutch Oven). Entire family enjoyed this recipe. Instructions are precise, especially for reducing liquids. Thanks for the effort.
We substituted cream for sour cream. It was delicious. Definitely a recipe we’ll keep and make often.
This one is a winner, and I did the carb math and my result was even a little under what’s published in the recipe. Make sure you cook down the wine and again the tomato paste until the mixture is thick, then add sour cream and butter. This also reheats well in the micro. Chicken is tender, sauce is creamy and savory. Great recipe.