Chicken, Caramelized Onions, and Wild Mushrooms over Pappardelle, Sauced with a Creamy Bacon Thyme Balsamic Reduction


  • 1 1/2 pounds boneless skinless chicken thighs or breast tenders.
  • 4 thick strips smoked bacon, diced
  • 1 large sweet onion, thinly sliced
  • 8 oz. assorted wild mushrooms, sliced (cremini mushrooms will work in a pinch)
  • 4″ piece of fresh thyme, stem discarded
  • 1/4 cup Glasses & Grapes Traditional Dark Balsamic Vinegar
  • 2 tbsp of Glasses & Grapes Mushroom-Sage or Portobello Garlic Extra Virgin Olive Oil
  • 1/2 cup heavy cream
  • Sea salt & fresh ground pepper to taste
  • 1 pound pappardelle pasta or wide egg noodle pasta, cooked and drained


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. Season the chicken on both sides liberally with salt and pepper. 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.

Sauté 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. Sauté 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.