You will need chicken thighs. I recommend using skin on, bone in. I have tried skinless/boneless and it just is not the same. if you can get boneless skin on, use that.
A mushroom mix - about a pound. Six slices of bacon. An onion and 2 cloves of garlic, diced. white wine, chicken broth, bay leaves and thyme.
Brown the thighs on both sides and remove. Remove excess oil and then add bacon you have sliced into pieces. Once the bacon has started to crisp, add the onions, season with salt, and sweat the onions. Add the mushrooms and season with salt and pepper. Once the mushrooms have started to render their liquid, add the garlic and saute a moment. Add about a cup of the white wine and reduce by half.
Add the chicken back to the pan and then add chicken broth til it almost covers the chicken. Add 3 bay leaves and a thyme bundle and simmer for 30 minutes.
I serve mine over couscous. Delicious
