Description
This Creamy Bourbon Chicken with Pancetta and Mushrooms is a rich and flavorful dish combining tender chicken thighs with crispy pancetta, sautéed mushrooms, and a luscious bourbon-infused cream sauce. Perfectly baked to meld the savory and creamy elements, it makes a comforting meal ideal for dinner served alongside mashed potatoes and a fresh salad.
Ingredients
Scale
Meat & Seafood
- 4-6 chicken thighs
- 4.4 ounces pancetta (diced)
Produce
- 7 ounces white mushrooms (chopped)
- 2 cloves garlic (minced)
Dairy
- 1.5 cups heavy/whipping cream
Liquids & Others
- 1/3 cup bourbon
- 1/2 cup water
- Pepper (to taste)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and position the oven rack in the middle to ensure even cooking.
- Fry the pancetta: Place a pan over medium-high heat and cook the diced pancetta for 5-7 minutes, stirring occasionally, until it turns crispy and golden brown.
- Sauté the mushrooms: While pancetta cooks, slice the white mushrooms. Add them to the pan with the pancetta and cook for about five minutes to soften and develop their flavor. Then, remove the pancetta and mushrooms from the pan and set them aside.
- Cook the chicken: In the same pan, place the chicken thighs skin-side down. Cook for 8-10 minutes until the skin is nicely browned and crispy, then flip and cook the other side for about 4 minutes. Adjust heat if the pan starts splattering excessively.
- Add liquids and combine: Pour in the bourbon, heavy cream, and water. Season with pepper and add the minced garlic along with the reserved pancetta and mushrooms back into the pan. Stir gently to combine all ingredients evenly.
- Bake the dish: Transfer the pan to the preheated oven and bake for 45 minutes, allowing the flavors to meld and the chicken to cook through completely.
- Serve: Remove from oven and serve immediately. This dish pairs wonderfully with mashed potatoes and a green salad for a balanced meal.
Notes
- Use chicken thighs with skin on for the best flavor and texture.
- Adjust the amount of bourbon based on your taste preference or omit if avoiding alcohol; use chicken stock instead.
- Be cautious with heat when frying pancetta and chicken to prevent over-splattering.
- Ensure the chicken is fully cooked by checking that internal temperature reaches 165°F (75°C).
- For a lower-fat version, substitute heavy cream with half-and-half or a light cream alternative.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently.
