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By: admin
Braised Chicken in Wine Sauce

Serves 4

5 slices bacon, diced
1 cup onion, roughly chopped
1 31/2-lb. chicken, cut into eighths
1/4 lb. mushrooms, diced
8 small new potatoes, cut in large pieces
1 clove garlic, minced
salt and pepper to taste
1/2 tsp. dried thyme
1 cup chicken broth
3 cups Burgundy wine
Chopped parsley

Dice uncooked bacon and mushrooms; roughly chop onions and cut potatoes and chicken into pieces. In a large skillet, sautè 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, 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.
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