Chardonnay Chicken

Ingredients:

Olive oil/butter

1lb parsnips, peeled and sliced

6 chicken thighs, bone-in

1 red onion, sliced

4 cloves garlic, minced

1 lemon zested

5 slices bacon, cooked/chopped

10oz Frozen peas

10oz Butternut squash

3/4 cupHeavy cream

3/4 cup Chardonnay

1 cup Chicken stock

Kosher salt, pepper & Cayenne pepper

Cook bacon; set aside, save some bacon fat in pat. In the same pan, heat oil and butter; I used 2 tbsp butter & oil.

S&P the chicken thighs, brown on both sides; 4-5 minutes each side; set aside.

In same pan, cook vegetables until softened. Add Chardonnay, add chicken back in. Reduce Chardonnay by half. Place in oven 350 degrees, for about 25 minutes. Take out of oven, remove chicken, add cream and lemon zest, add chicken back in. Enjoy!