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“You can serve this elegant, French bistro dish in under an hour! From Redbook magazine.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook bacon in large skillet over medium heat, stirring often, until crisp, about 5 minutes.
  2. Remove bacon and drain on paper towels, leaving fat in skillet.
  3. Sprinkle chicken with 1/2 teaspoon salt and the pepper.
  4. Add chicken to the same skillet and cook, turning once, until golden brown on both sides, about 8 minutes.
  5. Transfer to a plate.
  6. Add onions to skillet and cook, stirring often, until golden, about 4 minutes.
  7. Add wine, broth, and 1 tablespoon of chopped thyme and bring to a simmer, stirring and scraping up the browned bits on the bottom.
  8. Add chicken and any juices, cover, reduce heat to medium-low, and simmer until chicken is cooked through, about 15 minutes.
  9. Transfer chicken to a plate.
  10. Stir in remaining chopped thyme and salt, increase heat to medium, and cook until sauce is slightly reduced, about 2 minutes.
  11. Stir in bacon, spoon sauce over chicken, and garnish with thyme sprigs.

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