Pan-roasted Chicken on Bacon Mushroom Ragout Recipe – Sunset Magazine

Ingredients

• 1 cup reduced-sodium chicken broth
• 1/2 ounce dried porcini mushrooms
• 3 ounces thinly sliced bacon or pancetta, cut into thin strips
• 8 ounces shallots, thinly sliced crosswise
• About 1 1/2 tbsp. olive oil, divided
• 1 1/2 pounds fresh mushrooms (wild, common, or a combination), rinsed and thickly sliced
• 6 boned chicken breast halves (skin on; about 8 oz. each), rinsed and dried
• Salt and freshly cracked black pepper
• 1 tablespoon butter
• 3/4 cup Grenache or other dry red wine
• 1 tablespoon chopped fresh lemon thyme or regular thyme leaves, plus sprigs for garnish