Ingredients Jump to Instructions ↓

  1. 6 strips Maple Leaf Bacon

  2. 3-4 Maple Leaf Prime Chicken Thighs

  3. 4 1/2 cups Mushrooms, mixed varieties

  4. 3 cloves Garlic

  5. 2 cups Flour

  6. 3/4 cup Chicken Stock

  7. 1/2 cup White wine

  8. 3 tbsp Balsalmic Vinegar

  9. 1 1/2 tbsp Thyme

  10. Salt and Pepper, of course

Instructions Jump to Ingredients ↑

  1. Prep List: chop bacon into small pieces, cut mushrooms in to ½ inch slices, and finely chop your garlic. You can also put your flour in a shallow dish or aluminum pan and season it with salt and pepper. This will be to flour your chicken. For that matter, go ahead and flour your chicken and set it aside.

  2. Throw all of your bacon into a large pan or wok and render it until crispy. Remove it onto some paper towels and save it for later. Try not to snack on it while you’re cooking; it will disappear quickly.

  3. Into the rendered fat, lay your flowered chicken thighs, skin side down. Let these fry on the skin side for 6-8 minutes. When you flip the chicken, add in your garlic.

  4. Once the garlic becomes fragrant, add in your mushrooms and fry them down. Continue to fry your chicken on that opposite-skin side.

  5. After the mushrooms have released all of their water, add in your white wine, chicken stock, balsamic and thyme. Check our seasoning and add some salt and pepper if you think it’s necessary.

  6. Cover up your pan and let everything simmer for a good 10 or 15 minutes. We want to make sure this chicken is cooked. If you’re using bone-in chicken, err on the long side. It takes the meat near the bone longer to cook.

  7. After about 15 or 20 minutes, your sauce should be nicely reduced and perfectly sweet. Over a bed of wild grain rice, place your chicken, topped with some of the pan juice, lots of mushrooms and sprinkled crispy bacon on top. Enjoy!


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