Chicken And Mushroom Ragout

• 4 Foster Farms chicken thighs boneless and skinless
• 1/2 cup flour
• 1 1/2 teaspoons salt divided
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 4 slices thick-cut bacon cut into 1/4" pieces
• 1 yellow onion medium, diced
• 1/4 cup shallots finely chopped
• 1 cup porcini mushrooms such as porcini or chanterelle, chopped
• 1/2 cup riesling divided
• 1 tablespoon butter
• 2 cups brown rice
• 1 1/2 cups low sodium chicken broth
• 1 tablespoon fresh parsley chopped
• 2 teaspoons fresh thyme chopped
• 1/2 teaspoon fresh rosemary chopped
• 1/2 teaspoon white pepper

1. In shallow dish, combine flour, one teaspoon salt, black pepper and garlic powder. Dredge chicken thighs in flour mixture and set aside.
2. In large Dutch oven over medium high heat, saute bacon pieces, stirring, for about 3 minutes. Add onions and shallots and continue cooking, stirring occasionally, until onions are transparent, about 3 minutes. Add mushrooms and cook until they begin to brown, about 5 minutes. Add one quarter cup wine and stir, scraping the bottom of pot to deglaze. Remove mushroom mixture from pot to a plate a set aside.
3. Heat Dutch oven to high and add butter to melt. Add chicken to pot; reduce heat to medium high. Cook chicken on one side for 4 minutes; turn and cook for additional 3 minutes. Remove chicken from pot and set aside.
4. Add remaining one quarter cup wine to pot; scrape bottom to deglaze. Add rice, chicken broth, reserved bacon and mushroom mixture, parsley, thyme, rosemary, remaining salt and white pepper. Stir well to combine.
5. Place chicken thighs on top of rice mixture. Turn heat to high, cover with lid and cook until moisture is absorbed, about 10 minutes.

foster, flour, salt, ground black pepper, garlic, bacon, onion, shallots, porcini mushrooms, riesling divided, butter, brown rice, chicken broth, parsley, thyme, rosemary, white pepper

Taken from www.yummly.com/recipe/Chicken-and-Mushroom-Ragout-578729 (may not work)