Chicken, Caramelized Onions, & Wild Mushrooms Over Pappardelle Sauced With A Creamy Bacon-Thyme-Balsamic Reduction

March 20, 2023

INGREDIENTS

• 1 ½ pounds boneless skinless chicken thighs or breast tenders
• 4 thick strips smoked bacon, diced
• 1 large sweet onion, sliced thin
• 8 oz. assorted wild mushrooms, sliced
• 4" piece of fresh thyme, stem discarded
• ¼ cup Elderberry Dark Balsamic
• 2 Tbs. Wild Mushroom-Sage Infused Olive Oil
• ½ cup heavy cream
• sea salt & fresh ground pepper to taste
• 1 pound pappardelle pasta or wide egg noodle pasta, cooked and drained

DIRECTIONS
In a large, heavy skillet over medium-high heat, brown the diced bacon to a crisp. Remove from the pan and reserve. Pour off all but a tablespoon of the bacon fat. Season the chicken on both sides liberally with salt and pepper. Add olive oil to the pan, place it back over the heat, and allow it to heat for a minute over medium-high heat. Sauté the chicken for a few minutes until golden brown on both sides - Do not overcrowd the pan, so brown in batches if necessary. Set the chicken aside.

Add the onions to the drippings in the pan. Cook for about 5 minutes, stirring frequently until the onions become a soft golden brown. Add the mushrooms. Sauté for approximately 3 more minutes over medium-high heat until the mushrooms are browned and slightly caramelized.

Add the thyme and balsamic to the mushrooms and onions, deglazing the pan by scraping up any browned bits from the bottom. Cook to reduce for a minute. Add the cream and stir to combine. Add the bacon and reserved chicken. Allow the pan to come to a simmer. Cook for another 2 minutes until the chicken is cooked through and the sauce thickens. Season generously with sea salt and fresh ground pepper. Serve over pasta, rice, or cooked whole grains.         

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