1. Melt butter in 12" straight-sided skillet over medium heat. Add bacon and cook until crisp, stirring occasionally, 8-10 minutes. Transfer bacon to paper-towel lined plate (with slotted spoon or tongs), reserving fat in pan off heat. 2. Pat chicken dry and sprinkle with salt. Return pan to heat until just beginning to smoke. Add chicken, skin side down, and cook until golden on both sides, turning once, about 8 minutes total. Remove pan from heat and transfer chicken to a holding plate. 3. Remove all but 2 tbsp of fat from pan. Add onions and mushrooms and saute, stirring occasionally, until most of the liquid has come out and evaporated, and vegetables are soft, about 5 minutes. Season with salt. 4. Add wine, increase to high heat and boil, scraping up any browned bits from the bottom of the pan. Return chicken to pan and cover. Reduce heat to low and simmer 40 minutes. Add black pepper, return bacon to pan and simmer, uncovered, 15-20 minutes until chicken is cooked. 5. Remove chicken to serving platter. Increase heat to medium-high and boil until thickened, 2-3 minutes. Stir in creme fraiche and parsley, pour over chicken and serve with buttered wide egg noodles. ---------------------------------------------------------------------------
Nutrition
Ingredients
