Red Wine Chicken

This one comes from my Steve and Kathy Doocy's The Happy Cookbook.  If you don't have this one, you need to get a copy.  It is full of really great tasting recipes along with a lot of fun to read stories from Steve and Kathy's family.

 6 slices bacon, cut into one inch pieces

6 garlic cloves, thinly sliced

one pound button mushrooms, halved

2 large yellow onions, cut into one inch chunks

3 boneless, skinless chicken breasts, halved horizontally

salt and pepper

2 large potatoes, peeled and quartered (I used baby potatoes, unpeeled)

1 pound baby carrots

2 cups red wine 

1 teaspoon herbes de Provence

2 cups chicken broth

1/3 cup flour

In a Dutch oven, cook the bacon over medium high heat until crispy.  Remove and set aside.

Add the garlic, mushrooms and onions to the pan with the bacon far and saute 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 in the pan and cook until nicely browned 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 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.