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Bechamel Sauce
Pantry French

Bechamel Sauce

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Melt butter in a small saucepan over medium-low heat; stir in onion, flour, salt, and white pepper. Stir in half-and-half and chicken broth; cook, stirring frequently, at medium heat until thickened. Off heat, stir in thyme and cayenne pepper.

By Holly

Homemade Turkey Gravy
Pantry American

Homemade Turkey Gravy

4.9

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Separate oil from liquid in turkey drippings by pouring drippings into a clear 4-cup measuring cup; allow drippings to settle and separate into oil on top and juices on the bottom.
  2. 2 Transfer ¼ cup oil to a saucepan using a kitchen syringe or baster.
  3. 3 Stir flour into oil in the saucepan; cook and stir over medium-low heat until color changes to a light brown, about 5 minutes.
  4. 4 Stir 1 cup juice from drippings in the measuring cup into flour mixture (roux); cook and stir, adding more drippings for a thinner gravy, until gravy is heated through and smooth, about 5 minutes. Stir chicken broth into gravy; cook and stir until heated through, adding more broth for a thinner gravy, about 5 minutes.

By Travis Strean

Pick of the Piccata Sauce
Pantry Italian

Pick of the Piccata Sauce

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring chicken broth and garlic to a boil in a small saucepan over high heat. Reduce the heat to medium to simmer. Stir in artichoke hearts, lemon juice, and capers; simmer for 3 minutes. Add butter and whisk until melted.
  2. 2 Whisk water and cornstarch together in a small bowl; stir mixture into the sauce and continue cooking until thickened and bubbly, about 30 seconds.

By Mary Elizabeth Vaquer

Honey Garlic Sauce
Pantry American

Honey Garlic Sauce

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine chicken broth, brown sugar, honey, soy sauce, garlic, and ginger in a saucepan over medium heat; bring to a gentle boil. Reduce heat and simmer, stirring often, until flavors combine, about 5 minutes.
  3. 3 Whisk together water and cornstarch in a small bowl. Pour into the saucepan; stir. Simmer until sauce thickens, about 5 minutes.

By Rachel

Best Friend Doggie Biscuits
Pantry American

Best Friend Doggie Biscuits

4.8

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
  2. 2 In a large bowl, combine cornmeal, flour, and salt. In a separate bowl, beat egg with oil, then stir in chicken broth and parsley. Gradually stir wet ingredients into dry ingredients until combined and a soft dough forms.
  3. 3 Lightly knead dough on a lightly floured surface and roll out to a thickness of 1/2 inch. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto the prepared cookie sheet.
  4. 4 Bake in the preheated oven until firm, about 15 minutes.

By Allie G

Rosemary-Butter Sauce
Pantry American

Rosemary-Butter Sauce

3.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Melt butter in a small saucepan over medium heat. Stir in shallot; cook until shallot has softened and turned translucent, about 3 minutes.
  2. 2 Pour in wine, cream, chicken broth, and lemon juice. Simmer until the liquid has reduced by half, about 10 minutes. Stir in rosemary and season to taste with salt.

By Lindsay

An Easy-as-Pie Sweet and Sour Sauce (no red sauce here...golden)
Pantry American

An Easy-as-Pie Sweet and Sour Sauce (no red sauce here...golden)

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Stir together sugar, chicken broth, vinegar, oil, soy sauce, salt, and garlic in a medium saucepan until combined; bring to a boil.
  2. 2 Whisk together water and cornstarch in a small bowl until cornstarch is dissolved; whisk into boiling mixture. Cook sauce until thickened, 5 to 7 minutes.

By mtnmagic1998

Mama Laina's Chicken Gravy (Reduced-Fat Version)
Pantry American

Mama Laina's Chicken Gravy (Reduced-Fat Version)

4.9

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat oil in a 2-quart saucepan over medium heat. Whisk in flour until smooth. Cook, stirring occasionally, until lightly golden brown, 7 to 10 minutes. Add chicken broth 1 cup at a time, whisking well after each addition. Add bouillon, garlic powder, rosemary, black pepper, onion powder, and paprika. Whisk until smooth, about 3 to 5 minutes. Reduce heat to low; simmer until thickened, about 5 minutes.

By lainam11

Make-Ahead Turkey Gravy
Pantry American

Make-Ahead Turkey Gravy

4.8

Prep
20 min
Cook
175 min
Total
195 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C).
  3. 3 Arrange turkey wings in a single layer in a large roasting pan; scatter onions over top.
  4. 4 Roast in the preheated oven until wings are browned, about 1 hour 15 minutes.
  5. 5 Transfer wings and onions to a 5-quart stockpot.
  6. 6 Add water to the roasting pan and stir, scraping up any brown bits on the bottom of the pan.
  7. 7 Pour water and pan scrapings into the stockpot.
  8. 8 Stir in 6 cups chicken broth, carrots, and thyme. Set over medium-high heat and bring to a boil.
  9. 9 Reduce heat to medium-low and simmer, uncovered, for 1 ½ hours.
  10. 10 Transfer wings to a cutting board and let sit until cool enough to handle. Pull off skin and meat. Discard skin and reserve meat for another use.
  11. 11 Pour contents of the stockpot through a large strainer into a 3-quart saucepan. Press on vegetables in the strainer to extract any remaining liquid; discard vegetables.
  12. 12 Skim and discard fat from the turkey broth, then bring to a gentle boil.
  13. 13 Whisk flour into the remaining 2 cups chicken broth in a bowl until smooth.
  14. 14 Gradually whisk flour mixture into the simmering turkey broth. Simmer, whisking occasionally, until gravy has thickened, 3 to 4 minutes. Stir in butter and pepper.
  15. 15 Serve immediately, or cool and store in airtight containers. Refrigerate up to 3 days or freeze up to 3 months.

By SUE1956

Onion Sauce
Pantry American

Onion Sauce

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Melt the butter in a large skillet over medium heat. Add onions, cook and stir until lightly browned. Sprinkle in the sugar, and continue cooking until onions are deep golden brown, about 10 minutes. Stir in the chicken broth and vinegar and season with paprika. Mix in the bread until dissolved. Bring to a boil, then simmer over low heat for 3 minutes.
  2. 2 Transfer the mixture to a blender or food processor, and blend until smooth. Serve with pork or beef.

By LINDA MCLEAN

Canned Green Tomatillo Sauce
Pantry Mexican

Canned Green Tomatillo Sauce

Prep
45 min
Cook
55 min
Total
820 min

Instructions

  1. 1 Combine tomatillos, poblanos, onions, chicken broth, jalapeños, and garlic in the bowl of a food processor or blender, in batches; pulse until blended. Transfer to a large stockpot.
  2. 2 Stir cilantro, lime juice, oregano, and seasoned salt into tomatillo mixture. Bring to a boil over high heat; reduce heat and simmer for 20 minutes.
  3. 3 Meanwhile, inspect 10 to 12 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until tomatillo sauce is ready. Wash new, unused lids and rings in warm soapy water.
  4. 4 Pack tomatillo sauce into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 25 minutes.
  6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Karen B

Enchilada Sauce with Chocolate
Pantry Mexican

Enchilada Sauce with Chocolate

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat oil in a large saucepan over medium-high high heat. Sauté onion until tender. Stir in garlic, oregano, cumin and cinnamon; sauté for a few minutes.
  2. 2 Stir in flour and chili powder until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.

By Anna Marie

Turkey Mushroom Gravy
Pantry American

Turkey Mushroom Gravy

4.7

Prep
30 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Melt butter in a large stock pot over medium-low heat, and cook mushrooms until they are browned and butter is clear, 1 to 1 1/2 hours. Remove mushrooms, coarsely chop them, and set aside. There should be about 1 cup of butter left in the stock pot; whisk flour into butter, and gently cook over low heat until flour mixture turns a mahogany brown color, about 20 minutes. Whisk in chicken broth; bring mixture to a simmer to thicken stock.
  2. 2 Pour turkey drippings into a saucepan, then cook and stir onions and celery in drippings over medium-low heat until onions begin to turn brown, about 20 minutes. Stir drippings and vegetables into thickened stock. Bring gravy to a gentle boil, reduce heat, and simmer for about 20 minutes to blend flavors. Stir in chopped mushrooms, then season to taste with salt, black pepper, and cayenne pepper.

By ranch_maven

Creamy Pumpkin Sauce
Pantry American

Creamy Pumpkin Sauce

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add shallot; cook and stir until soft, about 10 minutes. Add butter; stir until melted. Whisk in flour until incorporated. Whisk in cream, salt, and cinnamon until incorporated, about 2 minutes.
  2. 2 Whisk pumpkin and ½ cup chicken broth into cream mixture, adding more broth, ¼ cup at a time, until reaches desired consistency. Simmer sauce until reaches desired consistency, 5 to 10 minutes.
  3. 3 Stir sage and thyme into sauce.

By MegChaseWal

Creamy Mushroom Sauce
Pantry American

Creamy Mushroom Sauce

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat butter and oil in a skillet over medium heat until butter is melted; add mushrooms and cook until golden brown, 4 to 5 minutes. Stir in garlic, salt, and pepper; cook until garlic is fragrant, about 1 minute. Pour white wine into the pan and simmer until wine is mostly evaporated, scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute.
  2. 2 Stir in cream, chicken broth, and cheese; reduce heat to medium-low, and cook, stirring occasionally, until cheese has melted and sauce has thickened but doesn't boil, about 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.

By Michele

Creamy Chicken Gravy
Pantry American

Creamy Chicken Gravy

Prep
15 min
Cook
85 min
Total
100 min

Instructions

  1. 1 Melt butter in a saucepan over medium-high heat; add red onion. Sauté until translucent, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Season with thyme, salt, and black pepper.
  2. 2 Pour wine into the saucepan; simmer until wine has reduced, about 3 minutes. Pour in chicken broth, milk, and bouillon; stir. Reduce heat to low, cover the saucepan, and simmer until flavors meld, about 1 hour.
  3. 3 Combine water and flour in a bowl until thoroughly blended. Slowly stir flour mixture into gravy while continuously stirring. Simmer until thickened, 15 to 30 minutes more.

By Alycia Sanders

Mom's Giblet Gravy
Pantry American

Mom's Giblet Gravy

4.5

Prep
10 min
Cook
135 min
Total
145 min

Instructions

  1. 1 Cut turkey neck in half. Set liver aside.
  2. 2 Combine neck, giblets, broth, onions, carrots, wine, celery, garlic, and bay leaf in a pot. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add liver and simmer for 30 minutes more.
  3. 3 Mix flour and butter together to form a thick paste.
  4. 4 Remove and discard neck and giblets. Strain broth, pressing vegetables to extract liquid. Discard vegetables. Add turkey drippings. Add flour mixture gradually and stir until smooth. Bring to a boil and cook until desired thickness is reached, 7 to 10 minutes. Season with salt and pepper.

By Tikeren

Rich Make-Ahead Turkey Gravy
Pantry American

Rich Make-Ahead Turkey Gravy

4.6

Prep
30 min
Cook
150 min
Total
180 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place turkey wings, onions, celery, carrots, and garlic into a roasting pan, and roast until turkey wings turn a deep golden brown color, about 1 hour and 15 minutes. Transfer cooked wings and vegetables to a large pot. Place the roasting pan over two stove burners on medium-high heat, then pour white wine into the roasting pan. Scrape off and dissolve any browned flavor bits from the bottom of the pan into the white wine; heat and scrape the roasting pan until the drippings and wine have reduced to about 1/2 cup. Pour the wine mixture into the saucepan with the turkey wings.
  3. 3 Pour chicken broth and water into the pot, and season with thyme. Push turkey wings down into the liquid; bring the mixture to a boil, reduce heat to low, and simmer for 45 minutes. Skim off any foam that collects on top. Pour the broth mixture through a colander into a large bowl; pick meat from the wings, if desired, to add to gravy, or discard the spent wings and vegetables. Allow the gravy base to stand for several minutes for the fat to collect into a layer on top, and skim as much fat as possible. Transfer the skimmed fat into a saucepan. There should be at least 1/2 cup of turkey fat; add butter to make this amount if necessary.
  4. 4 Whisk flour into turkey fat over medium heat until the flour mixture becomes smooth and golden brown. Gradually whisk in the broth until the gravy comes to a boil and thickens. Season to taste with salt and pepper. Allow the gravy to cool, then refrigerate or freeze. Reheat almost to boiling to serve.

By johnjacoby

Authentic Mole Sauce
Pantry Mexican

Authentic Mole Sauce

4.5

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Toast chipotle, guajillo, and ancho chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to a blender.
  3. 3 Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into the blender.
  4. 4 Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles.
  5. 5 Allow chiles, toasted bread, and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
  6. 6 Cook tomatillos and tomatoes in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
  7. 7 Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, allspice berries, cloves, and cinnamon sticks; cook and stir until onions are soft and golden, 5 to 8 minutes.
  8. 8 Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
  9. 9 Pour chile puree into a large saucepan over medium heat. Stir in 1 cup chicken broth, chocolate, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.
  10. 10 Enjoy!

By Allrecipes

Old-Fashioned Onion Soup
Soup French

Old-Fashioned Onion Soup

4.0

Prep
15 min
Cook
240 min
Total
255 min

Instructions

  1. 1 Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated. Stir in bread and chicken broth.
  2. 2 Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally. Stir well during last hour.

By CORWYNN DARKHOLME

Fondant Potatoes
Dinner French

Fondant Potatoes

4.7

Prep
15 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Cut off potato ends; stand potatoes on end and peel from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders, each about 2 inches long.
  3. 3 Place potatoes into a bowl of cold water for about 5 minutes to remove starch from the outsides.
  4. 4 Heat vegetable oil in a heavy oven-proof skillet over high heat until slightly shimmers.
  5. 5 Pat potato cylinders dry with paper towels; place cylinders with the best-looking ends into the hot oil. Reduce heat to medium-high; fry until well-browned, 5 to 6 minutes. Season with salt and black pepper.
  6. 6 Flip potatoes; repeat on other ends. Blot out oil from the skillet carefully using a paper towel held with tongs as they cook. Add butter and thyme sprigs to the skillet.
  7. 7 Paint butter over tops of potatoes with a thyme sprig using tongs. Cook until butter foams and foam turns from white to a pale tan color. Season with salt and black pepper. Pour chicken stock into the skillet.
  8. 8 Transfer the skillet to the preheated oven; cook until potatoes are tender and creamy inside, about 30 minutes. Add ¼ cup more stock if potatoes aren't tender and cook 10 minutes more.
  9. 9 Place potatoes on a serving platter. Spoon thyme-infused butter remaining in skillet over potatoes. Garnish with thyme sprigs. Cool before serving, about 5 minutes.

By John Mitzewich

Secret Recipe Chicken Fricassee
Dinner French

Secret Recipe Chicken Fricassee

4.1

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste.
  2. 2 Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened.
  3. 3 Whisk egg yolks and lemon juice together in a bowl.
  4. 4 Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil.
  5. 5 If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes.
  6. 6 Stir chicken breast pieces into sauce until chicken is heated through.

By jodilmayer

Instant Pot Au Gratin Potatoes
Dinner French

Instant Pot Au Gratin Potatoes

4.5

Prep
5 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Slice potatoes into 1/4-inch thick slices using a mandolin. Rinse under cold water to remove excess starch.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot). Add potatoes, chicken broth, onion, parsley, garlic powder, paprika, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  4. 4 Add evaporated milk, Cheddar cheese, and Monterey Jack cheese to the pot. Gently stir until cheese is melted. Transfer potatoes to an oven-safe baking dish.
  5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil for 4 minutes or until top is brown and bubbly. Remove potatoes from the oven and let rest for 10 minutes to thicken.

By Soup Loving Nicole

Duck à l'Orange
Dinner French

Duck à l'Orange

4.9

Prep
15 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.
  3. 3 Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
  4. 4 Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
  5. 5 Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck, skin side down, in the skillet and cook until fat renders and skin is crisp, about 6 minutes.
  6. 6 Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.
  7. 7 Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.
  8. 8 Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top. Garnish with thin strips of orange zest.
  9. 9 Serve and enjoy.

By John Mitzewich

Classic Vichyssoise
Lunch French

Classic Vichyssoise

4.5

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a large stockpot over low heat. Add leeks and onion; cover and cook for 10 minutes.
  3. 3 Stir in potatoes; season with salt and pepper. Add marjoram, thyme, and bay leaf; stir well. Cover and cook for 12 minutes.
  4. 4 Pour in chicken broth. Bring to a boil, reduce heat, and cook, partially covered, for 30 minutes.
  5. 5 Purée soup in a blender or food processor. Allow to cool to room temperature, then stir in cream.

By 2doulas

Low-Carb Cream of Mushroom Soup
Dinner French

Low-Carb Cream of Mushroom Soup

4.9

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Melt butter in a large, heavy saucepan over medium heat. Add mushrooms, onion, and garlic. Cook, stirring often until tender, about 10 minutes.
  2. 2 Add salt, pepper, and thyme. Stir in chicken broth, heavy cream, and cream cheese.
  3. 3 Reduce heat to a low simmer. Add sherry and continue to cook, stirring constantly, until cream cheese is incorporated, about 45 minutes.

By Karen Quinn

Chef John's Coq au Vin
Dinner French

Chef John's Coq au Vin

4.9

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs all over with salt and black pepper.
  2. 2 Cook bacon in a large, oven-proof skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, using a slotted spoon, leaving drippings in the skillet.
  3. 3 Increase the heat to high; place chicken thighs, skin-sides down, into the skillet. Cook until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet.
  4. 4 Reduce the heat to medium-high. Add mushrooms, onion, and shallots with a pinch of salt to the skillet; cook until golden and caramelized, 7 to 12 minutes.
  5. 5 Stir flour and butter into mushroom mixture until completely incorporated, about 1 minute.
  6. 6 Pour red wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Stir in bacon and thyme; simmer until wine is reduced by about ⅓, 3 to 5 minutes. Add chicken broth; return chicken thighs to the skillet and bring to a simmer.
  7. 7 Transfer the skillet to the preheated oven; cook for 30 minutes. Spoon skillet juices over chicken; continue cooking until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near not but not touching the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter.
  8. 8 Place the skillet over high heat; reduce skillet juices, skimming fat off top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and black pepper; remove and discard thyme. Pour sauce over chicken to serve.

By John Mitzewich