Recipe by socholy
This is a nice twist on the traditional recipe--not dripping in butter! Easy enought for a weeknight dinner. My brother made it for a Sunday dinner, he had gotten it out of a local paper, and it was a big hit! You can use white meat chicken if desired.
Top Review by BLUE ROSE
Thanks to Pic A Chef I picked this recipe to try.
For us I chose to add herbs to our dish, Poultry Seasoning, Thyme and OOPs I forgot what my last pick was. To us I just felt it needed this to inhance the flavor. I also chose to leave out the mushrooms.
Nice dish to try.
- 3⁄4 cup dry red wine
- 1⁄2 teaspoon salt
- fresh coarse ground black pepper
- 1 bay leaf
- 1 1⁄2 lbs boneless skinless chicken thighs
- 4 ounces bacon
- 3⁄4 cup finely chopped onion
- 3⁄4 cup finely chopped carrot
- 3⁄4 cup finely chopped mixed mushrooms
- 3 tablespoons vegetable oil, divided
- 1⁄4 cup all-purpose flour
- 3 cups reduced-sodium chicken broth
- 1 tablespoon tomato paste
Directions See How It's Made
- Make a marinade of the wine, salt, pepper, bay leaf. Chop the chicken into pieces (large) add marinade and cover and refrigerate overnight.
- Cook bacon until crispy over medium-high heat; remove bacon and fat, leaving 1 tablespoon drippings in pan. Add onions, carrots and mushrooms to a pan and cook over medium heat, stirring browned bits from bottom, about 15 minutes. Remove vegetables from pan.
- Drain marinade from chicken and reserve, discarding bay leaf. Coat chicken in flour. Add 1 ½ tablespoons oil to pan, and brown chicken in pan over medium. Add remaining oil if needed.
- Add broth, tomato paste and reserved marinade. Bring to boil; add vegetables. Reduce heat; cover and simmer 45 minutes. Crumble bacon on top of each serving.