Preparation
Step 1
Sizzle the bacon over medium heat in a deep frying pan big enough to hold the chicken. Remove the bacon and set aside.
Step 2
Brown the chicken well on all sides. Set aside and remove the excess fat.
Step 3
Sautee the onions until golden brown. Return the bacon and chicken pieces to the frying pan.
Step 4
Add wine, herbs, garlic and pour in the broth. Cover and simmer for 20 minutes.
Step 5
Add the mushrooms to the frying pan and boil quickly. Reduce the heat and cook for 20 minutes more.
Step 6
Season to taste and garnish with chopped parsley before serving.
©foodnetwork
Ingredients
100g bacon, cut into small pieces
5-6 small onions cut into 1/8
1.5kg chicken thighs and legs
6 garlic cloves, peeled
Pepper to taste
500ml red wine (Pinot Noir or Burgundy are good)
2 bay leaves
Fresh thyme
150g button mushrooms, cut into quarters
A handful of fresh parsley, chopped
500ml chicken broth made from Knorr Stock Cube or Stock Pot