Ingredients
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2 teaspoons salt
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4 slices bacon, chop and cook til crispy
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1/2 cup butter
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2 broiler-fryer chickens, cut into quarters
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16 small white pearl onions (peeled and left whole)
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16 large mushrooms, sliced
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2 garlic cloves (minced)
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1/4 cup flour
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3 cups dry red table wine
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2 chicken bouillon cubes
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1 cup boiling water
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1/4 teaspoon pepper
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1/2 teaspoon thyme
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1 bay leaf
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1 bunch scallion (cleaned and cut up)
Instructions
- Preheat cooker/fryer to 300 degrees.
- Cook bacon till crisp.
- Remove and reserve.
- Add butter to bacon fat and brown chicken pieces.
- Remove chicken and reserve.
- Lightly cook onions and mushrooms.
- Remove.
- Pour out drippings and reserve 2 tablespoons in cooker.
- Cook garlic and scallions till limp.
- Stir in flour and cook 2 minutes till flour has browned.
- Turn off heat.
- Stir in wine, bouillon and 1 cup of boiling water.
- Turn heat up to 300 degrees and stir till mix comes to a boil.
- Add salt, pepper, thyme and bayleaf.
- Stir.
- Add bacon, chicken, onions and mushrooms.
- Cover.
- Turn heat to simmer and cook for 30 to 45 minutes till chicken in tender.
- Remove bayleaf before serving.