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0 from 12 votes

Creamy Bourbon Chicken with Pancetta and Mushrooms

Deliciously crispy chicken with salty pancetta, tender mushrooms, and a creamy bourbon sauce. 

Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings: 2
Course: Main Course
Cuisine: American

Ingredients

  • 4.4 ounces pancetta* diced
  • 7 ounces white mushrooms chopped
  • 4-6 chicken thighs
  • 1.5 cups heavy/whipping cream
  • 1/3 cup bourbon
  • 1/2 cup water
  • 2 cloves garlic minced
  • pepper to taste

Instructions

    Cup of Yum
  1. Preheat oven to 350F and move the rack to the middle position.
  2. Fry the pancetta on medium-high heat for 5-7 minutes until it's crispy, stirring occasionally.
  3. Meanwhile, slice the mushrooms. Add them to the pan and cook for five minutes. Remove the pan contents and set aside.
  4. Add the chicken to the pan, skin-down. Cook for 8-10 minutes then flip and cook for 4 minutes. If it's furiously splattering, you may need to turn the heat down a bit. Add the bourbon, cream, water, pepper, garlic, and the pancetta & mushrooms back into the pan. Give it a stir and then place it in the oven for 45 minutes.
  5. Serve immediately. Great with mashed potatoes and a salad.

Notes

  • I bought a package of pre-diced pancetta that was this size. Anything similar would work fine.
  • Pancetta is quite salty, so I do not add any extra salt to this recipe.
  • This is the wonderful skillet pictured.