8 bone-in, skin-on chicken thighs
1/2 cup pancetta, diced
1 lb mushrooms, small hole, large cut in half
1 red onion, cut in wedges
1/2 lemon, sliced
1 tsp salt
1 tsp pepper
1 cup Reisling
1 cup 35% cream
2 tbsp Dijon mustard
2 large cloves garlic, minced
8 sprigs fresh thyme
Preheat oven to 400 degrees. Place chicken skin side up in a roasting pan. Arrange pancetta, mushrooms, red onion and lemon around the chicken. Sprinkle with salt and pepper. Roast until pancetta is crisp approximately 30 minutes.
Whisk together wine, cream, mustard and garlic.
Remove pan from oven, pour wine mixture around chicken, avoiding skin. Gently stir in thyme and roast until sauce is thickened and chicken is browned, 30 - 40 minutes.
Discard thyme and serve chicken over rice.
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