Ingredients
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3 -3 1/2 lbs broiler-fryer chickens, cut up (I remove the skin)
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1/2 cup flour
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1 teaspoon salt
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1/4 teaspoon pepper
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6 slices bacon
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4 carrots, halved or julienned
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1 cup chicken broth (or 1 chicken bouillon cube dissolved in 1 cup water)
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1/2 teaspoon salt
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1/2 teaspoon thyme leaves
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1 bay leaf
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6 small onions
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1 garlic clove, crushed
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1/2 lb mushroom, sliced
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1 cup red Burgundy wine
Instructions
- Mix flour, salt and pepper and put in paper or plastic bag.
- Drop chicken pieces into bag and shake to coat.
- In large skillet fry bacon until crisp; drain and reserve bacon bits.
- Brown chicken in bacon drippings.
- Remove to a plate.
- Add onions and mushrooms to skillet and cook until onions are tender.
- Drain off fat.
- Return chicken pieces to skillet (or you can place this in a large oven-proof baking dish).
- Add remaining ingredients, including bacon bits.
- Cover and simmer about 1 hours.
- or until chicken is tender.
- (Or cover and bake at 350F for 1-1 1/2 hrs).
- Remove Bouquet Garni before serving.
- Skim off excess fat.
- If desired, sprinkle with snipped parsley.