INGREDIENTS

• 12 chicken thighs
• Salt pinch
• Pepper pinch
• 1 tablespoon olive oil
• 120 grams of bacon, diced
• 1 large onion roughly chopped
• 500 grams of mushrooms quartered
• 6 endives, trimmed and halved lengthwise
• 2 cups of [yellow tail] Sauvignon Blanc

METHOD

1. Season chicken with the salt and pepper. Heat the oil in a Dutch oven or large saucepan over medium heat. Add the bacon and fry until crisp. Transfer to a plate.
2. Add some of the chicken to the same pot, skin-side down, and brown on both sides. Transfer to a plate. Repeat with the remaining chicken.
3. Add the onions and mushrooms to the pot and cook, stirring occasionally, until the mushrooms release their juices, about five minutes.
4. Add the endives and [yellow tail] Sauvignon Blanc, increase heat to medium-high, and bring to a boil.
5. Push the chicken amongst the endives. Cover, reduce heat, and simmer for 40 minutes.
6. Divide the chicken, endives, and sauce among individual plates and sprinkle with the reserved bacon.