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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 2 |
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Elegant. Ingredients:
3 slices bacon |
1/4 cup all-purpose flour |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 1/2 lbs chicken pieces (legs, thighs, breasts) |
1/4 lb fresh mushrooms, sliced |
2 small onions, cut into halves |
2 carrots, cut diagonally into 2-inch pieces |
1 teaspoon instant chicken bouillon or 1 chicken bouillon cube |
1/2 teaspoon italian seasoning |
3/4 cup water |
1/2 cup red burgundy wine |
snipped parsley |
Directions:
1. In Dutch oven or 3 quart saucepan, fry bacon until crisp; remove and drain.
2. Mix flour, salt and pepper in plastic or paper bag.
3. Shake chicken, 2 or 3 pieces at a time, in bag until coated.
4. Brown chicken in bacon fat; remove to warm platter.
5. Cook and stir mushrooms and onion in Dutch oven until onion is tender.
6. Drain off fat.
7. Place chicken in Dutch oven; crumble bacon on chicken and add remaining ingredients except parsley.
8. Heat to boiling.
9. Reduce heat; cover and simmer until thickest chicken pieces are tender, about 30 minutes.
10. Sprinkle parsley on top.
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