Chicken for a Winter Night

Aquilah's Note:

I got this recipe from The Fresh Market website. It was a hit in my house, and I'll definitely be making it again! I used chicken tenderloins instead of split chicken breasts, and about 1/8 cup dried parsley flakes.

• Total Time: 1 hrs 10 mins
• Prep Time: 15 mins
• Cook Time: 55 mins

Ingredients:

Servings: 4

• 5 slice bacon
• butter, as needed
• 3 chicken breast halves, cut into 2-inch chunks
• 118.29 ml flour
• 2.46 ml salt
• 2.46 ml pepper
• 4 medium red potatoes, cut into chunks
• 2 garlic cloves, minced
• 1 large onion, chopped
• 2.46 ml dried thyme
• 158.51 ml chicken broth
• 118.29 ml fresh parsley, chopped (optional)
• 118.29 ml dry white wine

Directions:

1. Preheat oven to 350°.
2. Cut bacon in 1/2 inch pieces and cook until crisp. Remove from skillet.
3. Mix flour with salt and pepper.
4. Coat chicken in flour mixture. Brown chicken in bacon fat. Do not crowd chicken in the pan. Add butter if you need more fat.
5. As chicken browns, put in 3 quart casserole dish.
6. Add potatoes, onions, and garlic to skillet and brown lightly.
7. Add to chicken.
8. Put thyme and broth in skillet. Heat and scrape crust from skillet. Pour evenly over chicken and scatter bacon pieces on top.
9. Cover and bake 40 minutes.
10. Add parsley and wine.
11. Uncover chicken and increase heat to 425°.
12. Bake 15 minutes longer or until potatoes are tender.