'Tis the season for entertaining guests and filing your family with delicious, hearty meals. We think you'll really love this simple, rich recipe for Wild Mushroom & Sage Chicken. It's easy enough to make for a weeknight family dinner or upscale enough to server when you're having company. The specialty oil and vinegar can be found at VSOP Olive Oil & Vinegar Taproom (www.vsoptaproom.com) in 

4 strips Bacon, diced
2 tablespoons VSOP Wild Mushroom & Sage Extra Virgin Olive Oil, or vsop porcini oil
1 1⁄2 pounds Chicken, boneless, skinless thighs or breast
pinch Fine Sea Salt
pinch Fresh Cracked Black Pepper, to taste
1 large Sweet Onion, sliced thin
8 ounces Wild Mushrooms, sliced, (cremini mushrooms will work in a pinch)
4 inches Fresh Thyme, stem discarded
1⁄4 cup VSOP Traditional 18yr Aged Dark Balsamic Vinegar
1⁄2 cup Heavy Cream

In a large heavy skillet over medium-high heat, brown the diced bacon to a crisp. Remove the bacon from the pan and reserve. Pour off all but a tablespoon of the bacon fat. Add the olive oil to the pan, place it back over the heat, and allow it to heat for a minute over medium-high heat. Season the chicken on both sides liberally with salt & pepper. Saute the chicken for a few minutes until golden brown on both sides, in batches if necessary. Do not over-crowd the pan. Remove the chicken to a plate and reserve. Add the onions to the drippings in the pan. Cook for about five minutes, stirring frequently until the onions become a soft golden brown. Add the mushrooms. Saute for approximately three more minutes over medium high heat until the mushrooms are browned and slightly caramelized. Add the fresh thyme leaves and balsamic to the mushrooms and onions, de-glazing the pan by scraping up any browned bits from the bottom. Cook to reduce for a minute. Add the cream and stir to combine. Add the bacon and reserved chicken. Allow the pan to come to a simmer. Cook for another two minutes until the chicken is cooked through and the sauce thickens. Season generously with sea salt and fresh ground pepper. Serve over pasta, rice, or cooked whole grains.



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