Braised Chicken in Wine Sauce2014-09-20
- Servings : 6
- Prep Time : 20m
- Cook Time : 45m
- Ready In : 1:05 h
A great meal to serve for dinner.
- 5 slices of bacon, diced
- 1 cup(s) onion, roughly chopped
- 1 1/2 kilo(s) chicken, cut into eights
- 113 grams mushrooms, diced
- 8 small new potatoes, cut in large pieces
- 2 large carrots, roughly chopped
- 1 clove garlic, minced
- 1/2 teaspoon(s) dried thyme
- 1 cup(s) chicken broth
- 3 cup(s) red wine
- salt and pepper to taste
Dice uncooked bacon and mushrooms; roughly chop onions and cut carrots, potatoes and chicken into pieces.
In a large skillet, sauté diced bacon with half the onions until bacon is crisp.Remove and drain well.
Add chicken pieces to skillet and brown on all sides.
Remove chicken and set aside.
Put remaining onions, mushrooms, carrots, potatoes and minced garlic in skillet. Add browned chicken pieces, bacon and onion mixture. Add salt and pepper, thyme and enough chicken broth and wine to nearly cover chicken.
Cover and simmer on low heat for 45 minutes or until chicken is tender and juices run clear when pricked.
Serve sprinkled with chopped parsley.