Serves 8-10 people


For the Chicken

2 chicken, 8 cut
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon freshly ground pepper
6 slices bacon
6 small onions (1 to 1 ½ inch in diameter)
½ pound small Cremini mushrooms
4 carrots, halved and cut into 2-inch lengths
1 cup chicken stock
1 cup red burgundy wine
1 clove garlic, crushed
2 shallots, minced
1 bouquet garni – parsely, thyme and bay leaf tied together


For the Chicken

In a large skillet, sauté bacon on medium heat to render fat. Remove bacon, crumble and set aside.
Mix flour, salt and pepper. Coat chicken parts with flour mixture. Brown chicken in hot bacon drippings. Push chicken to one side; add, mushrooms, carrots and onions. Stir until onions are tender and mushrooms are brown and have released some liquid. Add garlic and shallots after 2-3 minutes of cooking. Do not allow garlic to brown.
Drain off fat. Add bacon, broth, wine, and the bouquet garni.
Bring to a boil, reduce heat and simmer for 15 minutes. Simmer, uncovered, for 30 to 45 minutes more or until chicken is tender.

To Serve

To serve, remove chicken, onions, carrots, and mushrooms to a heated platter with a slotted spoon. Remove and discard bouquet garni.

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