This dish of chicken stuffed with mushroom and bacon is easy enough to make for a weeknight meal yet good-looking enough to pull out for your next dinner party served with some Potato Gratin with Chèvre or a Green Bean Salad.
Game plan: Make the bacon easier to dice by placing it in the freezer 10 to 20 minutes before cutting.
This recipe can be made through step 4, tightly covered, and refrigerated overnight. Just bring the chicken to room temperature before cooking it.
Beverage pairing: Qupé Santa Ynez Valley Marsanne, California. Marsanne is an earthy, round white wine that doesn’t make a big deal of itself but is a wonderful complement to a great many things. Qupé’s version is classic and direct, with the correct floral, peach, and mineral notes. It’s a subtle wine, but will be a great backup to this simple, fully flavored dish.
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