 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Notes: Serve with mashed potatoes or crusty bread to sop up the juices. Ingredients:
2 1/2 pounds chicken legs and thighs |
2 slices turkey bacon (1 oz. total), chopped |
1 cup frozen small whole onions (about 5 oz.), thawed |
12 ounces sliced mushrooms (about 4 cups) |
2 cups fat-skimmed chicken broth |
1 cup dry red wine |
2 tablespoons dijon mustard |
2 sprigs fresh thyme (each about 2 in. long), rinsed |
1 tablespoon cornstarch |
salt and pepper |
Directions:
1. Remove and discard skin from chicken; rinse chicken and pat dry. Pull off and discard lumps of fat; with a sharp knife, separate legs and thighs.
2. In a 4- to 6-quart pan over high heat, stir bacon until browned, 2 to 3 minutes. Add onions and mushrooms and stir often until browned, 5 to 6 minutes. Add chicken, broth, wine, mustard, and thyme. Cover and bring to a boil, then reduce heat and simmer until chicken is no longer pink at the bone (cut to test), 20 to 25 minutes.
3. With a slotted spoon, remove chicken from pan and divide equally among four bowls. Increase heat to high and boil liquid and vegetables to concentrate flavors, about 5 minutes.
4. In a small bowl, blend cornstarch with 2 tablespoons water until smooth. Add to broth mixture and stir until it boils and thickens, about 1 minute. Add salt and pepper to taste. Spoon sauce equally over chicken.
|
|