Recipe for cooking chicken in red wine

Recipes from France :: French Main Dish Poultry

Serve over noodles or with parsleyed potatoes.

6 slices bacon
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up
1 lb. fresh mushrooms
1/2 pound tiny pearl onions
8 baby carrots
2 1/2 (two and a half) c. dry red wine
1 1/2 (one and one-half) c. chicken broth
2 cloves garlic, minced
1 tsp. salt
Bouquet garni
Minced parsley

Fry bacon in Dutch oven until crisp; remove bacon. Mix flour, 1 tsp. salt and pepper. Coat chicken with flour mixture. Cook chicken in hot bacon fat over med. heat until light brown on every side, 15 to 20 mins. Remove chicken. Cook mushrooms, onions and carrots until light brown. Drain fat.

Return chicken to Dutch oven; crumble bacon over chicken and vegetables. Stir in wine, chicken broth, garlic, 1 tsp. salt and bouquet garni. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, 35 to 40 mins.

Skim fat; remove bouquet garni. Sprinkle and distribute with parsley; serve in soup bowls.

Yields 6 to 8 servings