Chicken Thighs with Shallot, Procuitto & Mushroom Champagne Sauce
Chicken thighs have got to be the most underrated part of the chicken. It’s the tastiest as far as I’m concerned. And it’s relatively inexpensive, to boot.
I love cooking in the crock pot. Something about all those delicious smells wafting throughout the house all day just puts me in my happy place. This meal is thrown together in so little time, yet packs a big punch with it’s decadent richness and flavor. Certainly a meal to impress.
1 Cup Flour for dredging
6-8 Chicken thighs, skin on
3 Tbsp Butter
Medium Shallot, chopped
6 Cloves Garlic, chopped
2-3 Slices Prociutto, chopped
8 oz Mushrooms (any kind – I prefer gourmet blend)
3/4 Champagne or Sparkling Wine
1/2 Cup Heavy Cream
1/4 Cup Creme Fraiche (*optional)
Sprigs of Thyme
Salt & Pepper
Cover and cook 2.5 hours. Stir in heavy cream and creme fraiche and cook another hour.
Transfer chicken to baking dish, pour sauce over top and heat in 400 degree oven for 20 minutes.
Serve over Herbed Cauliflower Puree with roasted asparagus.