1cupof Swiss brown mushroomsBaby Bella mushrooms or Brown mushrooms, sliced
1tbspchopped thyme
1tbspchopped parsley
2cupsRiesling white Winea good wine that you like to drink as well
¾cupheavy cream
2medium russet potatoes
2tspground black pepper
Salt if neededto taste.
Roux
4tbspbutter
4tbspflour
To Garnish
Chopped parsley
Serve with
Fresh French bread
Butter
Instructions
In a thick bottomed pan (I used a lidded cast iron skillet), heat the oil on medium-high heat.
Season the chicken with salt and pepper and when the oil is hot, brown the chicken pieces in the pan, on all sides. Remove from the pan and set aside. Drain the fat used to brown the chicken.
In the same pan, add the onion and bacon and fry until the onion has turned translucent and the bacon has rendered all the fat. Add the chopped garlic and saute for a few minutes.
Add the mushrooms and herbs and cook this for another 5 minutes.
Remove the mushrooms/onion/bacon from the pan.
Add the 4 tbsp of butter and let it melt. Sprinkle the flour and whisk to form a smooth paste. Keep stirring this paste for about 2 minutes on medium heat without letting it brown, to cook the flour.
Return the mushroom/bacon/onion mix to the pan and add the Riesling. Mix till smooth and add the Chicken and Potatoes (cut into chunks). Bring the mix to a boil.
Reduce the heat and simmer on low heat for about 15 -20 minutes, or until the chicken & potatoes are cooked through.
Stir in the cream last, and let it heat through for another few minutes.
Serve immediately with chopped parsley on top and toasted French bread on the side.
Notes
Note - It was pointed out if the gravy would be too thick with 4 tbsp of flour - If the gravy is too thick, you can absolutely add some chicken stock or water to thin it out. (I did not need to do that when served immediately), however it does thicken greatly as it cools down.