Braised Sunchokes w/Bacon, Mushrooms + Chicken Thighs

Name: Braised Sunchokes w/Bacon, Mushrooms + Chicken Thighs
Ingredients: 4 to 6 chicken thighs (6 oz | 170 g each); Salt and freshly ground black pepper; 1 bag (4 oz | 115 g) arugula or spinach or other tender greens; 1 cup (240 ml) red wine or white wine or sherry; Olive oil; 1 bag (4 oz | 115 g) arugula or spinach or other tender greens; ½ lb (230 g) bacon, sliced into lardons; Salt and freshly ground black pepper; 4 garlic cloves (0.8 oz | 28 g), cut into thin slices; 1 onion (1 lb | 1 cup | 455 g), cut into thin slices; 10 sunchokes (about 2 lb | 910 g), cut into 1-inch (2.5-cm) pieces; 6 oz (170 g) mushrooms, left whole or cut into halves; 1 cup (240 ml) red wine or white wine or sherry; 1 cup (240 ml) red wine or white wine or sherry

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Ingredients

4 to 6 chicken thighs (6 oz | 170 g each)
Salt and freshly ground black pepper

Main course
Gluten-free
Winter

Method

Heat the oven to 350°F (180°C). Pan sear the chicken thighs. Remove the chicken, add the bacon, and cook until crisp. Add the onion, garlic, and mushrooms, and sweat. Add the sunchokes and wine, and bring to a boil. Nestle in the chicken, skin-side up, and bake