 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
This is a nice twist on the traditional recipe-not dripping in butter! Easy enought for a weeknight dinner. My brother made it for a Sunday dinner, he had gotten it out of a local paper, and it was a big hit! You can use white meat chicken if desired. Ingredients:
3/4 cup dry red wine |
1/2 teaspoon salt |
fresh coarse ground black pepper |
1 bay leaf |
1 1/2 lbs boneless skinless chicken thighs |
4 ounces bacon |
3/4 cup finely chopped onion |
3/4 cup finely chopped carrot |
3/4 cup finely chopped mixed mushrooms |
3 tablespoons vegetable oil, divided |
1/4 cup all-purpose flour |
3 cups reduced-sodium chicken broth |
1 tablespoon tomato paste |
Directions:
1. Make a marinade of the wine, salt, pepper, bay leaf. Chop the chicken into pieces (large) add marinade and cover and refrigerate overnight.
2. Cook bacon until crispy over medium-high heat; remove bacon and fat, leaving 1 tablespoon drippings in pan. Add onions, carrots and mushrooms to a pan and cook over medium heat, stirring browned bits from bottom, about 15 minutes. Remove vegetables from pan.
3. Drain marinade from chicken and reserve, discarding bay leaf. Coat chicken in flour. Add 1 1/2 tablespoons oil to pan, and brown chicken in pan over medium. Add remaining oil if needed.
4. Add broth, tomato paste and reserved marinade. Bring to boil; add vegetables. Reduce heat; cover and simmer 45 minutes. Crumble bacon on top of each serving.
|
|