Total Time
1hr 40mins
Prep 20 mins
Cook 1 hr 20 mins

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.

Ingredients Nutrition


  1. Make a marinade of the wine, salt, pepper, bay leaf. Chop the chicken into pieces (large) add marinade and cover and refrigerate overnight.
  2. 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.
  3. 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.
  4. 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.
Most Helpful

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.

BLUE ROSE March 25, 2012