8oz bacon ends, coarsely chopped
2-3 lbs chicken thighs and/or drumsticks
salt and pepper to taste
2 shallots, minced (about 1/3 cup minced)
8oz white or crimini mushrooms, sliced
1/4 tsp dried thyme
1/4 tsp dried tarragon (or 1/2 tsp fresh chopped)
~1 cup champagne or other sparkling wine
~1 cup chicken broth
1/4 cup heavy cream (coconut cream for dairy-free)
chives to garnish, chopped
1. In a large skillet or dutch oven, cook the bacon over medium-low heat until just crispy, about 6 minutes. As the bacon cooks, pat the chicken thighs dry with paper towels and season with salt and pepper. Remove the bacon with a slotted spoon and set on some paper towels to drain.
2. Increase the skillet heat to medium-high, then add the chicken thighs, skin-side down. Brown on each side until golden, about three minutes per side, then remove and set aside (skin-side up). Adjust the heat as needed to prevent burning, and don’t overcrowd the skillet; brown the chicken in batches if needed (I was able to fit them all in this 12-inch skillet). If you need more fat to help brown the chicken, add a knob of butter. Once the chicken is browned, remove it and decrease the heat to medium-low, then add the shallots; sauté until starting to soften, about 2 minutes. Add the mushrooms and sauté until they start to release their liquid, about 4 minutes, stirring often.
3. Stir in the thyme and tarragon, then return the chicken pieces to the skillet, skin-side up. Pour in equal parts champagne and chicken broth to cover 2/3 of the chicken pieces, about 1 cup each. Bring to a simmer, cover, reduce heat to low, and braise until the chicken is cooked through and tender, about 20 minutes.
4. Uncover the skillet and increase heat to medium. Remove the chicken and set aside. Simmer the sauce until reduced by a third, about 6 minutes. Stir in the heavy cream, remove from heat, and add salt and pepper to taste. Return the chicken to the skillet, spoon the sauce over the chicken, garnish with the bacon pieces and chives, and serve.