Your friend in the protein industry
About the Recipe
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Ingredients
8 ounces bacon, cut into 2-inch pieces
4 pounds Fajita chicken thighs, about 4 packages
4 cloves fresh garlic, minced
4 shallots, quartered
4 sprigs of fresh thyme
1 bay leaf
2 tablespoons tomato paste
2 cups peeled fresh baby carrots
2 cups chicken stock
1/2 bottle favorite red wine (like Rioja)
3 tablespoons salted butter, melted
3 tabelspoons flour
1-pound mushrooms (optional). Cremini or button, or baby Bella. Qaurter the mushrooms
1/2 teaspoon freshly cracked black pepper
Preparation
Step 1
Preheat the oven to 350°F with a rack in the center position
Step 2
In a braising pan, or Dutch oven add the bacon and cook over medium heat for 8 to 10 minutes, or until crispy. Using tongs, transfer the bacon to a paper-towel-lined plate. Discard all but 2 tablespoons of bacon fat.
Step 3
Working in batches, add the chicken to the pot and cook over medium heat until browned, about 5 minutes. Transfer to a plate.
Step 4
To the same pot, add the garlic, shallots, thyme, bay leaf, tomato paste, and cooked bacon. Cook, stirring, until fragrant, about 1 minute.
Step 5
Return chicken thighs to the pot.
Step 6
Nestle the carrots around the chicken and pour in the chicken stock and wine. Bring to a simmer, then cover and transfer to the oven. Braise for 30 minutes. Remove from the oven.
Step 7
While chicken is still cooking, place melted butter in a small bowl, combine with the flour. Mix to make a paste (roux)
Step 8
Remove chicken from oven and stir in roux mixture into the juices. Gently stir to combine.
Step 9
Add the mushrooms to the pot, cover and cook over medium heat for about another 10 minutes, or until the chicken registers 165°F on an instant read thermometer.
Step 10
Enjoy with rice Pilaf, Pasta or mashed potatoes.