Name: Braised Chicken with Mushrooms, Kabanos and White Wine
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Ingredients: ½ cup oil or melted goose fat; 5 skin-on chicken thighs; 2 red onions, very finely chopped; 4 cloves garlic, chopped; 1 kabanos sausage, thinly sliced; 1½ lb mixed mushrooms, whole or halved; 1 lb baby potatoes, peeled; salt and freshly ground black pepper; ½ tsp nutmeg; 1 cup dry white wine (preferably Chardonnay); 1 cup chicken stock or clear chicken broth; 2 tsp truffle oil; ½ cup chopped parsley (for serving)

How I make it

In a wide, shallow pot that holds the thighs comfortably, heat the oil or melt the goose fat.
Brown the thighs on both sides and transfer to a bowl.
Add the onion, garlic and kabanos to the pot and cook for 5 minutes.
Add the mushrooms and potatoes and cook for 10 minutes, stirring occasionally.
Return the thighs to the pot and season with salt, pepper and nutmeg.
Add the wine and stock and bring to a boil.
Cover and simmer over low heat for about 1¼ hours, until the sauce thickens.
Stir in the truffle oil and remove from the heat. Taste and adjust the seasoning.
Sprinkle with the parsley and serve hot, with fresh baguette for dipping in the sauce.

Braised Chicken with Mushrooms, Kabanos and White Wine Draft

What you need

How I make it