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Red Wine Chicken

Source of Recipe

From "The Happy Cookbook" by Kathy Doocy and Steve Doocy


Recipe Introduction

"When our daughter Mary comes home, this is one of her most frequently requested meal choices. It makes the whole house smell like Julia Child dropped by and whipped up something while Kathy and I napped in the great room watching The Five. I like it because it has bacon and wine. Enough said."

List of Ingredients

â—¦ 6 slices bacon, cut into 1-inch pieces
â—¦ 6 cloves garlic, thinly sliced
â—¦ 1 pound button mushrooms, trimmed and halved
â—¦ 2 large yellow onions, cut into 1-inch chunks
â—¦ 3 boneless, skinless chicken breasts, halved horizontally to make 6 thin cutlets
â—¦ Salt and freshly ground black pepper
â—¦ 2 large potatoes, peeled and quartered
â—¦ 1 pound baby carrots
â—¦ 2 cups red wine or chicken broth
â—¦ 1 teaspoon herbes de Provence
â—¦ 2 cups chicken broth
â—¦ â…“ cup flour


Recipe

In a Dutch oven, cook the bacon over medium-high heat until crispy. Remove and set aside on a plate. Add the garlic, mushrooms, and onions to the pan with the bacon fat and sauté until they start to brown on the edges, 8 to 10 minutes. Remove the vegetables to the plate with the bacon.

Sprinkle about 1/2 teaspoon salt and 1/4 teaspoon pepper on the chicken, lay it in the pan, and cook until browned nicely on both sides, 12 to 15 minutes total. Return the vegetables and bacon to the pot. Add the potatoes, carrots, wine, 1/2 teaspoon salt, and the herbes de Provence.

In a small bowl, combine the broth and flour and stir until smooth. Pour the mixture into the pot and give it a stir. Bring to a boil. Reduce the heat to a simmer, cover, and cook until the chicken is done and the sauce is thickening, 30 to 35 minutes. Season to taste with salt and pepper and serve.

Makes 6 servings