I used to collect cookbooks…you know, the kind they sell at Church socials and other fund raisers. Well, back in 2006, I was leafing through one of those books, and I came across this recipe. I decided to give it a whirl and here I am, 14 years later, sharing that same recipe. Thanks to Mrs.Bourdoux for contributing to my recipe collection.
Servings
6
servingsIngredients
3-3 ½ pound fryer, cut up (wash and pat dry)
½ cup flour
1 teaspoon salt
¼ teaspoon pepper
6 slices bacon
6 small onions (1 inch in diameter)
½ pound mushrooms, washed, trimmed and quartered
4 carrots, halved and cut into 2” lengths
1 cup chicken broth
1 cup red burgundy wine
1 clove garlic, crushed
2 shallots, minced
1/2 teaspoon thyme
1 bay leaf
2 sprigs of parsley
Directions
- In a large skillet, sauté the bacon, crumble and set aside.
- in a separate dish, mix the flour, salt and pepper. Coat chicken in the flour mixture.
- Brown chicken in the bacon drippings. Remove from pan.
- To the skillet add the carrots and onions and stir until onions are tender.
- Add garlic and shallots. Do not allow garlic to brown. Drain off fat.
- Return chicken to the skillet. Add the bacon, chicken broth, wine , thyme, bay leaf and parsley.
- Bring to a boil, reduce heat and simmer for 15 minutes.
- Add mushrooms and simmer, uncovered for 30 to 45 minutes or until chicken is tender.
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