Crispy Chicken with Pancetta, Mushrooms, and Bourbon

• Meat

  • 4 Chicken thighs
  • 4 1/3 oz Pancetta

• Produce

  • 2 cloves Garlic
  • 7 oz Mushrooms, white

• Baking & Spices

  • 1 Pepper

• Dairy

  • 1 1/2 cups Whipping/heavy cream

• Beer, Wine & Liquor

  • 1/3 cup Bourbon

• Liquids

  • 1/2 cup Water

Found on saltandlavender.com

Description

Ingredients

• 4.4 ounces pancetta*, diced
• 7 ounces white mushrooms, chopped
• 4-6 chicken thighs
• 1.5 cups whipping/heavy cream
• 1/3 cup bourbon
• 1/2 cup water
• 2 cloves garlic, minced
• Pepper, to taste

Directions

• Preheat oven to 350F and move the rack to the middle position.
• Fry the pancetta on medium-high heat for 5-7 minutes until its crispy, stirring occasionally.
• Meanwhile, slice the mushrooms. Add them to the pan and cook for five minutes. Remove the pan contents and set aside.
• Add the chicken to the pan, skin-down. Cook for 8-10 minutes then flip and cook for 4 minutes. If its furiously splattering, you may need to turn the heat down a bit. Add the bourbon, cream, water, pepper, garlic, and the pancetta & mushrooms back into the pan. Give it a stir and then place it in the oven for 45 minutes.
• Serve immediately. Great with mashed potatoes and a salad.