Poulet Poêlon means Chicken Casserole in French. This recipe is a simple ragoût prepared with chicken thighs & potatoes simmered in a rosemary-thyme & wine flavored broth and topped with crispy bacon. It’s a hearty meal – great for any weekday! And it’s one pot ease…
4 slices thick bacon
6-8 boneless chicken thighs
1 tablespoon extra virgin olive oil
1 1/2 teaspoons crushed rosemary, separated
1 1/2 teaspoons dried thyme, separated
salt & fresh ground black pepper
1 tablespoon butter
1 onion, chopped
4 garlic cloves, minced
4 medium potatoes, peeled & diced
1/2 cup white wine
1/2 cup chicken stock
In a deep skillet, fry the bacon until nice and crisp; set aside. Drain all but 1 tablespoon bacon fat from the skillet. Season the chicken thighs with the olive oil, 1 teaspoon crushed rosemary, 1 teaspoon dried thyme, 1 teaspoon salt and some fresh ground pepper. Add the butter to the bacon fat in the skillet. Layer the seasoned chicken thighs in the skillet.
Cook thighs on medium heat until bottoms are brown (5 minutes or so); turn over and brown the other side. Add the onions, garlic and potatoes.
Season with remaining crushed rosemary, thyme and additional salt and pepper. Add the wine and stock.
Bring to a boil; reduce heat to low, cover and simmer a minimum of 30 minutes.
Crumble the bacon and sprinkle on top. Serve.
This recipe has been shared on Tickle My Tastebuds Tuesdays, The Pin Junkie, Inspiration Thursday, Throwback Thursday, Fiesta Friday, FoodieFriDIY, Weekend Potluck and Funtastic Friday…go check it out and then go visit some other great sites!